Season the chicken with the spices. Line a baking sheet with foil and place the veggies/pineapple on one half of the baking pan, spreading them out and laying them flat. Place the chicken pieces on the other half. Broil on the top rack for 7 minutes, flip the chicken and broil for about 7 minutes more until internal temperature is 165. The veggies should be charred and softened. Adjust time according to your oven. Remove and let sit for 5 minutes. Slice. Dice the pineapple, peppers, Zucchini, and onions into a bowl. Sprinkle with kosher salt, ½ the lime – juiced, add the cilantro and the amount of jalapenos you want. Stir. Cut the remaining half of lime into small wedges for tacos. Heat the tortillas. Add sliced chicken, veggie salsa, avocado cream sauce, and lime juice to each taco.
