Marinate the chicken. Mix soy sauce, honey, chili powder, garlic powder, cumin, and smoked paprika in a bowl. Add chicken strips, toss to coat, and let sit for at least 10 minutes.
Cook the chicken. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer and cook 4 to 5 minutes per side until charred at the edges and cooked through. Remove and set aside.
Caramelize the pineapple. In the same skillet, add remaining oil and pineapple chunks. Cook undisturbed for 2 minutes until golden and slightly charred on one side. Remove from heat.
Warm the tortillas. Heat tortillas over a gas flame for 20 to 30 seconds per side, or in a dry skillet until warm and pliable.
Assemble and serve. Fill each tortilla with chicken, caramelized pineapple, red onion, and cilantro. Squeeze lime juice over the top and add any optional toppings.
