In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced ginger, minced garlic, and red pepper flakes until smooth. Coat the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes, up to 4 hours.

Chop fresh pineapple, red bell pepper, red onion, and jalapeño into small pieces. Combine in a bowl and drizzle with lime juice; add salt and stir. Chill until ready.

Heat olive oil in a skillet over medium-high heat. Add marinated chicken and cook for about 5-7 minutes per side until golden and cooked through. Let rest before slicing.

Warm tortillas in a skillet for 30 seconds each side or until pliable. You can also microwave them briefly.

On each tortilla, place slaw mix, sliced chicken, and pineapple salsa. Add optional toppings as desired. Serve immediately.