Slice each chicken breast horizontally through the middle to create thinner cutlets.

Flatten them to an even thickness using a meat mallet or the bottom of a heavy pan.

In a bowl, whisk together the lime zest, lime juice, honey, cumin, chili powder, paprika, salt, onion powder, garlic powder, black pepper, oregano, cayenne if using, and 2 tablespoons of the olive oil.

Place your flattened chicken into a large resealable bag and pour the marinade over it.

Seal the bag and massage it gently so the marinade coats every piece evenly.

Refrigerate for anywhere between 20 minutes and up to an hour.

Combine the diced pineapple, tomato, red onion, minced jalapeño, lime zest, lime juice, and chopped cilantro in a bowl for the salsa.

Cover the salsa bowl and refrigerate until ready to serve.

Heat a skillet over medium heat and add the remaining tablespoon of olive oil.

Add the chicken and cook until golden brown on both sides, flipping once halfway through.

Confirm the internal temperature reaches 165°F before removing from heat.

Let the chicken rest for about 5 minutes before slicing.

Once rested, dice, slice, or shred the chicken.

Warm the tortillas in a dry skillet until lightly toasted.

Fill each warm tortilla with a generous portion of chicken and top with a spoonful of pineapple salsa.

Add any extra toppings and serve immediately.