In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

While the chicken marinates, combine the diced pineapple, red bell pepper, red onion, and cilantro in a separate medium bowl. Add the minced jalapeño (if using). Pour in the lime juice and sprinkle with salt. Toss to combine. Taste and adjust seasonings. Cover and refrigerate until ready to assemble.

Heat the olive oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade. Add the chicken to the hot skillet in a single layer. Cook for 5-7 minutes, or until cooked through and lightly browned on all sides, stirring occasionally. The internal temperature should reach 165°F (74°C). Remove from skillet and set aside.

Warm tortillas using your preferred method: dry skillet (30 seconds per side), microwave (30-60 seconds wrapped in a damp paper towel), or directly over a gas flame (a few seconds per side). Keep warmed tortillas wrapped in a clean kitchen towel.

Lay out the warmed tortillas. Spoon shredded cabbage or slaw mix into the center of each tortilla. Top with the cooked chicken and pineapple salsa. Add any additional toppings, such as avocado slices, sriracha mayo, or a squeeze of lime juice. Fold and serve immediately.