1. Toss the chicken with ½ tbsp oil, 1 tsp chipotle paste, the cumin and fennel seeds and the paprika; season and marinate in the fridge for at least 2 hours, preferably overnight.
2. Preheat the oven to 220˚C, gas mark 7. Coat the peppers and salad onions in the remaining ½ tbsp oil. Put the peppers on a baking tray and roast for 25 minutes, until starting to blacken, then add the salad onions to the tray and cook for a further 10 minutes. Transfer the peppers to a bowl, cover with cling film and leave to cool; this continues the cooking process and makes it easier to remove the skin. Once cool, remove and discard the skin and seeds from the peppers and cut the flesh into strips. Halve the salad onions lengthways and then halve again.
3. Heat a large griddle (or frying) pan over a medium-high heat. Cook the chicken (in batches, if needed), until piping hot and cooked through – about 15 minutes. Toss in the peppers, onions, lime zest and juice and remaining 1 tsp chipotle paste; season and keep warm.
4. Meanwhile, mix all the pineapple salsa ingredients in a bowl and season. For the guacamole, mix all the ingredients together carefully, making sure the avocado doesn’t get too mushy.
5. Griddle or heat the tortillas according to pack instructions. Serve everything in the middle of the table, with some soured cream, grated cheddar, shredded lettuce and extra lime wedges, if liked.