In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, fresh ginger, minced garlic, and red pepper flakes. Cut the boneless, skinless chicken breasts into bite-sized cubes and coat them evenly in the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.

While the chicken marinates, chop fresh pineapple, red bell pepper, red onion, and jalapeño (if using). In a mixing bowl, combine these ingredients with chopped cilantro, lime juice, and a pinch of salt. Toss everything together. Cover and refrigerate.

Heat a non-stick skillet over medium-high heat and add olive oil. Once shimmering, add the marinated chicken cubes. Cook for about 5-7 minutes, stirring frequently, until golden brown and the chicken reaches an internal temperature of 165°F.

Warm tortillas in a skillet for about 30 seconds on each side, or in the microwave covered with a damp paper towel for about 20 seconds.

To assemble, lay shredded cabbage on each tortilla, top with cooked chicken, and finish with pineapple salsa. Add optional toppings if desired.

Serve the assembled tacos immediately, garnished with lime wedges.