In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, minced garlic, and optional red pepper flakes to create a flavorful marinade. Cut the boneless, skinless chicken breasts into bite-sized cubes and add them to the marinade, ensuring all pieces are well coated. Cover and refrigerate for 30 minutes to 4 hours.

In a large bowl, combine diced fresh pineapple, chopped red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and a sprinkle of salt. Mix well and refrigerate.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until browned and cooked through. Remove from heat.

Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or in the microwave for 15-20 seconds.

On each warmed tortilla, layer shredded cabbage, spoon cooked chicken, followed by pineapple salsa. Add optional toppings as desired and serve immediately.