In a bowl, toss the diced boneless skinless chicken breasts with olive oil, smoked paprika, chili powder, garlic powder, and salt until each piece is thoroughly coated.

Heat a large skillet over medium-high heat for about 2 minutes until hot. Add the seasoned chicken in a single layer and cook undisturbed for 3 minutes.

Stir and cook for an additional 4-5 minutes until the chicken is fully cooked through and golden-brown.

In a bowl, combine finely diced pineapple, chopped red onion, and fresh cilantro. Squeeze in lime juice and mix well.

Warm tortillas in a dry skillet over medium heat for 30 seconds on each side.

Take a warm tortilla and fill it with the cooked chicken, then top with the pineapple salsa.