In a medium bowl combine achiote paste, chili powder, garlic powder, dried oregano, cumin, salt and pepper and whisk together, breaking apart the achiote paste.

To the bowl add white vinegar and pineapple juice and whisk to combine.

Chop chicken thighs into bite sized pieces (I like to cut them with kitchen scissors).

Add chicken to sauce and toss to coat. Let marinate for at least 20 minutes. You can also do this as early as the day before.

Place a larger cast iron skillet over medium heat or use a flattop grill.

When pan is hot add in avocado oil then use tongs to add in the chicken (leaving remaining marinade in the bowl).

Cook for 8-10 minutes or until internal temperature reaches 165 degrees, tossing the chicken occasionally to cook through.

If you like extra sauce, once the chicken is cooked and removed from the pan, add in the remaining marinade to the pan and cook down for about 5-7 minutes.

Once chicken is cooked, drizzle with honey and toss.