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Season chicken with Kosher salt.
Add 1–2 teaspoons of neutral oil to the bottom of a dutch oven or braiser, then add chicken skin side-down. Turn heat on high and cook until the skin is crisped and easily releases from the pan, 8–12 minutes. Flip and cook for an additional 4 minutes then remove the chicken from the pot. Reduce heat to medium.
Add 2 cups of chopped pineapple and cook for 5 minutes, until it is browned and starting to char. Remove about ⅓ of the pineapple from the pot and set aside for later. Add onions and garlic to the pot and cook for another 7–8 minutes, until the garlic is totally softened.
Add chicken broth, ¼ cup of Momofuku Soy Sauce, 1 tablespoon of Momofuku Chili Crunch Hot Honey, and the juice from one lime. Scrape up any browned bits, then add in sweet potatoes. Bring mixture to a boil, then nestle chicken back into pot, skin side-up. Reduce heat to medium low (or a vigorous simmer) and cook for about 30 minutes, until the chicken is cooked through, the potatoes are softened, and the broth is thickened. (If you want a thicker broth and softer potatoes, cook a few minutes longer.)
Toss reserved pineapple with remaining tablespoon of Momofuku Chili Crunch Hot Honey. To serve, spoon sticky pineapple over the chicken and top with chopped cilantro.