Preheat the oven to 450°F (230°C).

Place the salmon chunks on a baking sheet. Add olive oil, chopped chipotle in adobo, honey, paprika, thyme, salt, and black pepper.

Toss everything together until the salmon is well coated and arrange the pieces in a single layer on the sheet pan.

Place the jalapeños on the baking sheet as well and roast for 10–15 minutes or until the salmon is cooked through.

During the last minute of cooking, switch the oven to broil and broil until the salmon edges are slightly charred.

Remove the salmon and jalapeños from the oven and allow them to cool slightly.

To make the pineapple mango salsa, finely chop the roasted jalapeños and add them to a bowl.

Add diced pineapple, mango, cilantro, grated ginger, lime juice, and a pinch of salt. Stir until well combined.

Warm the tortillas and assemble the Sheet Pan Chipotle Salmon Tacos by adding shredded cabbage, avocado slices, roasted salmon, and pineapple mango salsa.

Sprinkle cotija cheese on top and serve immediately.