Step 1

Combine the olive oil, achiote paste, ¼ cup lime juice, spices, and garlic in a small food processor, or by hand with a fork in a small bowl, until smooth. In a ziplock bag or large bowl, toss it with the chicken thighs to coat completely. Marinate at room temperature for at least 30 minutes or covered in the refrigerator overnight.

Step 2

About 30 minutes before you cook the chicken, make the salsa: Remove the top of the pineapple, trim away the sides, and cut the fruit away from the core. Finely chop it—you only need 1 ½ cup’s worth—and combine it with the cilantro, onion, jalapeño, lime zest, and ½ teaspoon salt. Separately, combine the crema with the remaining 2 Tbsp lime juice. Set both aside.

Step 3

Heat the vegetable oil in a large cast iron or nonstick skillet over medium-high heat. When the oil is shimmering, pull the chicken out of the marinade, and season it all over with about ¼ teaspoon salt to each piece. Cook in a single layer, working in batches so you don’t overcrowd the pan, for 5 to 6 minutes, until it’s nicely browned; flip, and cook for another 4 or 5 minutes, until it’s cooked through. Repeat with the remaining chicken. Allow to rest for a few minutes, then thinly slice.

Step 4

Set each tortilla directly over a burner on medium-high heat, and toast for 1 or 2 minutes per side, until lightly charred. Add the chicken to the tortillas, and then top with the pineapple-cilantro salsa.