In a large bowl, combine the dried thyme, ground nutmeg, ground cinnamon, ground allspice, ground ginger, ground black pepper, kosher salt, olive oil, chopped green onions (white parts only), garlic, diced jalapeños, pineapple chunks (with juice), and white vinegar. Mix well until everything is evenly blended.
Add the boneless, skinless chicken thighs to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. This ensures a beautiful sear on the chicken.
Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, transfer to a cutting board and let it rest for a few minutes before slicing.
While the chicken is resting, warm the corn tortillas on the grill for about 30 seconds on each side, or until they are pliable and slightly charred.
Slice the grilled chicken into strips and layer them onto the warm tortillas. Top with shredded red cabbage, crumbled feta cheese, and the green parts of the chopped green onions. Serve with lime wedges for an extra burst of freshness.
