For the Chicken & Pineapple Filling:

• 1½ pounds boneless, skinless chicken thighs, cut into ½-inch pieces (thighs are way juicier than breasts here!)
• 2 tablespoons olive oil
• 1 medium red onion, diced
• 3 cloves garlic, minced (or more if you’re a garlic lover!)
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (leave some seeds if you like heat!)
• 2 cups fresh pineapple, diced (canned works too, just drain it well)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (the secret ingredient that makes everything better)
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped

For Serving:

• 12 small corn or flour tortillas (street taco size works perfectly)
• 1 ripe avocado, sliced
• Lime wedges for squeezing
• Cotija or queso fresco cheese, crumbled
• Extra fresh cilantro
• Your favorite hot sauce (optional but recommended!)