1-First, combine the pineapple salsa ingredients in a bowl: ¾ cup English cucumber (cored and diced), ¾ cup pineapple (diced), ½ cup red onion (diced small), ¼ cup jalapeno (diced small), ¼ cup cilantro (chopped), 1 tablespoon fresh lime juice, and ¼ teaspoon salt. Set it aside to let the flavors meld.

2-Next, mix the lime crema: ¼ cup light sour cream, 2 tablespoons fresh lime juice, 2 teaspoons minced garlic, and ¼ teaspoon salt in a small bowl.

3-Season 1 pound cubed chicken with ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and 1 teaspoon paprika, then toss with 2 tablespoons cornstarch.

4-Heat 2-3 tablespoons avocado oil in a skillet over medium-high heat and cook the chicken for 7-8 minutes until crispy, turning often.

5-Add ⅓ cup BBQ sauce, toss to coat, and simmer for 3-4 minutes until sticky and caramelized. Ensure the chicken reaches 165 degrees Fahrenheit before removing from heat.

6-Heat the tortillas and assemble the tacos by adding ½ avocado (peeled, pitted, and diced), a layer of BBQ chicken, a spoonful of lime crema, and topping with pineapple salsa.

7-Serve with lime wedges for a fresh finish.