In a medium bowl, combine chili powder, cumin, paprika, lime juice, and salt to create a flavorful marinade. Coat the chicken thighs thoroughly, ensuring every piece is well covered. Let them marinate for at least 15 minutes at room temperature.

Heat a tablespoon of oil in a skillet over medium heat. Once shimmering, add the marinated chicken thighs to the skillet. Cook for 7–10 minutes on each side until golden brown and internal temperature reaches 165°F.

Prepare the refreshing pineapple salsa. In a bowl, combine cubed pineapple, diced red onion, chopped cilantro, and a squeeze of lime juice. Gently mix the ingredients together.

After the chicken has cooled slightly, slice it into bite-sized pieces. Warm your tortillas in the skillet for about 30 seconds on each side, or in the microwave for a few seconds until pliable. Layer the sliced chicken into the warmed tortillas, topping generously with the pineapple salsa.