Add the Chicken Breast (1.5 pound) to a large resealable plastic bag.
Whisk the Smoked Paprika (3/4 teaspoon), Chili Powder (1 teaspoon), Ground Cumin (1 1/2 teaspoon), Onion Powder (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Kosher Salt (3/4 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon) in a bowl.
Add the Dried Oregano (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon), Honey (1 teaspoon), Lime Juice (2 tablespoon), Lime (1) and Olive Oil (2 tablespoon) into the bowl.
Pour the mix over the chicken in plastic bag. Coat the chicken evenly with the marinade.
Press out as much air as possible and seal. Allow to marinate at room temperature for 20 minutes or up to 1 hour. Refrigerate after 1 hour or marinate refrigerated overnight (1 day max). Meanwhile, make the salsa.
Stir the sliced Pineapple (1 cup), Tomato (1 cup), Red Onion (1/4 cup), Jalapeño Pepper (2 tablespoon), Lime Juice (2 tablespoon), Lime (1) , Fresh Cilantro (1/4 cup) in a bowl. Cover and refrigerate until ready to serve.
Heat a large nonstick skillet over medium-high heat. Add chicken to hot pan, cook for 5 minutes without moving. Flip the chicken over, lower the heat to medium and cook 4 to 6 minutes, or until chicken is no longer pink or internal temperature reaches 165 degrees F (73 degrees C).
Remove pan to cutting board and allow to rest for 5 minutes.
Heat 6-Inch Corn Tortilla (8) in a pan to rewarm.
Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa and any additional topping. Serve with lime wedges if desired and enjoy!