In a medium mixing bowl, combine chili powder, cumin, paprika, lime juice, and a pinch of salt. Add the chicken thighs to the mixture, ensuring they are thoroughly coated with the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature for maximum flavor absorption.

Heat a skillet over medium heat and add a splash of oil. Once the oil is shimmering, carefully place the marinated chicken thighs in the skillet. Sear the chicken for about 7 to 10 minutes on each side, or until they turn golden brown and are fully cooked.

While the chicken is cooking, prepare the pineapple salsa. In a mixing bowl, combine cubed pineapple, diced red onion, chopped cilantro, and a squeeze of lime juice. Gently toss the ingredients together.

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice the chicken thighs into thin pieces. Meanwhile, warm your tortillas in the skillet for about 30 seconds on each side until they are pliable.

Place the chicken slices onto the warmed tortillas and generously top them with the fresh pineapple salsa.

Serve immediately and encourage everyone at the table to customize their tacos with optional toppings.