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In a large bowl, whisk together the olive oil, 2 tablespoons of the jerk seasoning, and 2 tablespoons of the lime juice. Season the chicken all over with the salt. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes, up to 24 hours.
Preheat the grill on high until it reaches 450°F. Reduce the heat to medium and place the chicken on the grill. Cook for 5 to 6 minutes per side, or until the internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer.
Make the aioli. In a small bowl, whisk together the mayonnaise, the remaining 2 tablespoons of the lime juice, and 2 tablespoons of the remaining jerk seasoning.
Transfer the chicken to a cutting board and rest for 5 minutes. Thinly slice.
Fill each tortilla with the sliced chicken, onion, pineapple, and cabbage. Serve topped with cilantro and jerk aioli.