1. Start by placing the diced chicken into a medium bowl. Drizzle it with olive oil, ensuring each piece is lightly coated for flavor and moisture. In a separate small bowl, mix together the ground cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Sprinkle the mix over the chicken and toss everything together until the chicken is evenly coated.

2. Heat a large skillet over medium-high heat and add a bit of olive oil to the pan. Once the oil shimmers, add the seasoned chicken to the skillet. Cook it for about 6 to 7 minutes, stirring occasionally until golden brown and cooked through.

3. Add the pineapple chunks directly to the skillet. Stir everything to combine, allowing it to cook together for 2 to 3 minutes to caramelize the pineapple.

4. Warm the tortillas in a cast-iron skillet over medium heat for about 30 seconds on each side until lightly charred and pliable.

5. Take a warm tortilla and fill it with the chicken and pineapple mixture. Top with red onions, fresh cilantro, avocado pieces, and sliced jalapeños. Finish with a squeeze of lime juice over each taco and serve immediately.