In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and optional red pepper flakes. Add the cubed chicken, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 4 hours.

While the chicken marinates, prepare the pineapple salsa by combining diced pineapple, red bell pepper, finely diced red onion, chopped cilantro, minced jalapeño, lime juice, and salt in a large bowl. Toss everything together until evenly mixed.

After marinating, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

To prepare the tortillas, warm them until pliable using a hot skillet, damp cloth in the microwave, or toasting over a low flame.

To assemble, layer shredded cabbage or slaw mix in the warm tortillas, followed by the cooked chicken and pineapple salsa. Add optional toppings as desired.