1. Toast the cumin in a dry skillet over medium heat for 1 to 2 minutes until fragrant.

2. In a large bowl, mix smoked paprika, chili powder, toasted cumin, onion powder, garlic powder, salt, black pepper, oregano, cayenne, honey, lime zest, lime juice, and olive oil.

3. Add the chicken pieces and toss well to coat.

4. Heat a skillet over medium-high heat and cook the chicken for 6 to 8 minutes, stirring occasionally, until blackened on the outside and fully cooked through.

5. In a separate bowl, combine pineapple, tomato, red onion, jalapeno, cilantro, lime zest, lime juice, and sea salt to make the salsa.

6. Warm the tortillas in a dry skillet or microwave until soft.

7. Fill each tortilla with blackened chicken.

8. Top with pineapple salsa and crumbled cotija cheese, then serve immediately.