In a large bowl, combine the chicken thighs with pineapple juice, 2 tbsp lime juice, 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.

Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours.

In a medium bowl, combine the finely diced pineapple, red onion, chopped cilantro, minced jalapeño (if using), 1 tbsp lime juice, and a pinch of salt.

Stir gently to combine. Set aside to allow flavors to meld.

In a small bowl, whisk together the sour cream, minced chipotle in adobo sauce, 1 tbsp lime juice, and 1/4 tsp salt until smooth.

Taste and adjust chipotle or salt if needed. If it's too thick, add a tiny splash of water or milk to thin it slightly. Cover and refrigerate until ready to use.

Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat.

Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding.

Cook for 3-5 minutes per side, or until the chicken is cooked through and lightly browned with some caramelized edges. Remove chicken from the pan and set aside.

While the chicken cooks or immediately after, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or heating them individually in a dry skillet over medium heat for 15-20 seconds per side until soft and pliable.

To assemble the tacos, place a spoonful of cooked pineapple chicken onto each warm tortilla.

Top generously with the fresh pineapple salsa.

Drizzle with the chipotle lime crema. Garnish with extra cilantro or crumbled cotija cheese and a squeeze of fresh lime juice, if desired. Serve immediately.