• If using the oven, preheat on BROIL function.  Preheat for at least 10 minutes on high heat. Line a sheet pan with aluminum foil for easy clean-up.
• If using the Air Fryer, preheat at 400F for 5 minutes.

Marinate Gochujang Chicken:

• In a large bowl, add Gochujang, soy sauce, garlic, mirin, sugar, and sesame oil. Whisk well until there are not clumps.
• Add chicken and mix with tongs until chicken is thoroughly coated with marinade.  If possible, marinate overnight for best flavor.

Oven Broil Instructions:

• Arrange chicken on the foil-lined sheet pan in one single layer. Make sure not to overcrowd the pan and that there's enough space between the chicken.
• Broil chicken on one side until little charred bits begin to show, about 6-8 minutes.  Flip the chicken and broil until chicken is cooked through and more charred bits begin to show, another 6-8 minutes.  
• Remove chicken from the oven and transfer to a kitchen counter. Let the meat rest (on the sheet pan) for 5 minutes.
• Transfer chicken to a cutting board and slice into thin strips.  Place in a serving bowl and set aside.  

Air Fryer Instructions:

• Add a small piece of parchment paper to the bottom of the Air Fryer, making sure it does not touch the heat element on the top. (It can catch fire, if touching.)
• Arrange chicken on the parchment-lined Air Fryer basket in a single layer. Make sure not to overcrowd the basket and that's there a little space between the chicken pieces. You may have to cook in the chicken in batches. Cook at 400F for 5 minutes until the edges are firm and no longer pink.
• Flip to the other side and cook at 400F for another 5 minutes until the chicken is cooked through and charred bits begin to show.
• Remove chicken from the Air Fryer and transfer to a plate. Let the chicken rest for at least 5 minutes. Repeat until all the chicken is cooked.
• Transfer chicken to a cutting board and slice into thin strips.  Place in a serving bowl and set aside.  

Pan frying Instructions:

• Add 1-2 tsp oil in a non-stick skillet and heat over medium heat. When the pan is hot (but not smoking), gently add the chicken pieces. Cook until the chicken is brown with a little charring, about 4 minutes. Flip the chicken pieces and cook on the other side, another 4-5 minutes, until the chicken is fully cooked.
• Remove chicken from the skillet and transfer to a plate. Let the chicken rest for at least 5 minutes.
• Transfer chicken to a cutting board and slice into thin strips.  Place in a serving bowl and set aside.  

Prep the Toppings:

• Shred cabbage. Peel, core, and thinly slice pineapple. Thinly slice jalapeno. Slice avocado or use ready-made guacamole. Cut lime into wedges. As you prep each item, place in a separate bowl or platter.
• Warm the tortillas. Tightly cover with foil and place in a 350F oven for 5-10 minutes until warmed through.
• In a small bowl, add sour cream and lime zest (from 1 lime). Mix and set aside.

To Serve:

• Bring everything to the table. Make sure to add hot sauce! People can assemble their own tacos. Enjoy.