In a medium saucepan, bring the orange juice, guajillos, chipotles, oregano and cinnamon to a boil over high heat. Cover, reduce heat to maintain a simmer, and cook for 5 minutes. Remove from the heat and let sit for 5 minutes until the chiles are very soft and ready to blend. Transfer chiles, spices and cooking liquid to the jar of a blender (or use an immersion blender) and puree until the salsa is completely smooth.

Meanwhile, cook the chicken. Place chicken thighs on a large platter and pat dry with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the chicken and cook until just turning golden brown on both sides, 7 to 9 minutes. Transfer to the same platter.

Add the remaining 1 tablespoon of oil to the same skillet (no need to clean it out), and cook the pineapple, onion, garlic and 2 teaspoons salt, tossing occasionally, until tender and just beginning to brown, 10 to 12 minutes. Nestle the chicken into the pan with the pineapple and pour the salsa over. Bring to a boil, reduce to a simmer and cook until the chicken is tender and cooked through and the salsa has darkened and melded with the chicken and onions, about 10 minutes. Transfer the chicken to a cutting board, slice into strips and return to the skillet with the pineapple.

To serve, arrange a few pieces of chicken, pineapple and some salsa on each corn tortilla and top with avocado, cilantro and a squeeze of lime.