High-heat seared chicken strips with caramelized pineapple and onions.
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In a large bowl, whisk together the achiote paste, pineapple juice, vinegar, oregano, and garlic powder until smooth.
Add the chicken strips to the marinade, tossing to coat thoroughly, and let sit for at least 20 minutes.
Heat a large cast iron skillet over high heat until it begins to smoke slightly, then add one tablespoon of oil.
Add the diced pineapple and sliced onions to the skillet, searing for 3-4 minutes until they develop dark caramelized edges, then remove and set aside.
Add the remaining oil to the hot skillet and spread the chicken strips in a single layer, letting them sear undisturbed for 3 minutes to get a deep char.
Flip the chicken and cook for another 3 minutes until fully cooked through and crispy on the edges.
Return the pineapple and onions to the skillet, tossing everything together for 1 minute to combine the flavors.
Warm the corn tortillas on a separate griddle and serve the chicken mixture topped with fresh cilantro and a squeeze of lime.
