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Season the chicken with onion powder, garlic powder, smoked paprika, chili powder and salt and black pepper to taste.
Heat the olive oil in a large skillet over medium.
Add the chicken thighs and cook until golden brown on each side.
Transfer the chicken to a plate.
Add the pineapple juice, honey, coconut aminos, mustard, garlic cloves and chili powder.
Stir to combine.
Season to taste with salt and black pepper.
Bring to a boil.
Reduce the heat.
Return the chicken thighs to a skillet.
Spoon the sauce over chicken.
Cook over medium heat for 20 minutes or until cooked through.
Add the pineapple chunks and spoon the sauce over the pineapple.
Cook for 2 – 3 minutes, stirring from time to time.
Sprinkle with sliced spring onion and serve.