In a mixing bowl, whisk together soy sauce, honey, sesame oil, minced ginger, garlic, and red pepper flakes. Add sliced chicken and refrigerate for at least 30 minutes.

In a separate bowl, combine diced pineapple, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and salt. Stir gently and refrigerate.

Heat a skillet, add olive oil, and cook the marinated chicken for about 5-7 minutes until no longer pink. Check for an internal temperature of 165°F.

Warm the tortillas using a dry skillet or microwave, and keep warm in a clean, damp cloth.

On each tortilla, add shredded cabbage, cooked chicken, and top with pineapple salsa. Optionally add avocado slices and sriracha mayo.