Pat chicken thighs dry with paper towels. In a small bowl, mix cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Toss chicken with 1 tablespoon olive oil and the spice mixture until evenly coated. Let sit at room temperature while you prep the pineapple and slaw.

Combine shredded cabbage, cilantro, lime juice, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt in a bowl. Toss well and set aside to soften slightly.

Heat a large skillet over medium-high heat until hot. Add chicken in a single layer and cook undisturbed for 4 minutes until deeply golden on the bottom. Flip and cook 3 minutes more until just cooked through. Transfer to a plate.

Add pineapple chunks to the same hot skillet. Cook over medium-high heat for 5-6 minutes, stirring occasionally, until edges turn golden brown and caramelized in spots. The natural sugars will create some dark bits in the pan - that's flavor.

Return chicken to the skillet with the pineapple. Toss together for 1 minute to coat the chicken in the sweet, sticky juices. Remove from heat.

Spoon chicken and pineapple mixture onto warm tortillas. Top with a generous handful of slaw. Serve immediately with extra lime wedges if desired.