Heat your grill to 450°F. Season it with oil to avoid sticking.
In a large bowl add 8 chicken thighs, ½ cup lime juice, 1 tbsp paprika, 1 tbsp cumin, ½ tbsp salt, and 3 tbsp neutral oil. Toss to coat and set aside while you make the pico de gallo.
Dice 2 tomatoes, 1 red onion, 1 jalapeño and 1/2 pineapple, aiming for similarly sized pieces of each. Transfer to a medium bowl and cover in 1 tsp cumin, 1/2 tsp salt and 1/2 cup chopped cilantro. Finally grate in 1 garlic clove, then toss and set aside.
By now the grill should be read. Add chicken thighs top-side down on the grill and close the lid. Let cook for 8 minutes, or until slightly charred and covered with grill marks. Flip and cook for another 5 minutes, or until an instant read thermometer inserted into the thickest part of the thigh, reads 160°F to 165°F. Remove from the grill and let rest for 5 minutes.
Serve with tortilla chips, pineapple pico, and enjoy!