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In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, stirring often and breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the garlic, chili powder, paprika, salt, chipotle peppers, Florida’s Natural orange juice, ¼ cup water, and 1 cup pineapple. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10-15 minutes. Remove from the heat and stir in the cilantro.
Meanwhile, in a bowl, combine the remaining 1 cup pineapple, the basil, jalapeño, lime juice, and a pinch of salt.
To serve, divide the fried eggs among tortillas and top with the chicken. Add the pineapple-basil-salsa, avocado, and cheese.