In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes for an aromatic marinade.

Add your boneless, skinless chicken breasts, ensuring they are fully coated. Cover and refrigerate for 30 minutes to 4 hours.

Chop fresh pineapple, red bell pepper, and red onion into small, bite-sized pieces. In a separate bowl, combine with chopped cilantro, lime juice, and a sprinkle of salt. Mix well and refrigerate.

Heat olive oil in a large skillet over medium-high heat. Cook marinated chicken for about 5-7 minutes on each side until cooked through.

Remove chicken from skillet, let it rest, then slice into bite-sized pieces.

Warm tortillas until pliable in a dry skillet or microwave.

On each tortilla, layer shredded cabbage, sliced chicken, and pineapple salsa. Add optional toppings if desired, fold, and serve hot.