In a bowl, combine chicken thighs, soy sauce, honey, garlic powder, ground ginger, and olive oil. Marinate for at least 15 minutes.

Heat a skillet over medium-high heat and cook the marinated chicken thighs for about 5-7 minutes per side or until fully cooked. Remove from heat and let rest before slicing.

In a separate bowl, mix diced pineapple, minced jalapeño, chopped red onion, chopped cilantro, lime juice, and salt to prepare the salsa.

Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

Assemble the tacos by placing sliced chicken, shredded lettuce, salsa, and sliced avocado in each tortilla.