Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes.
In a medium bowl, whisk together pineapple juice, honey, soy sauce, minced garlic, and grated ginger.
Remove the skillet from heat. Pour the pineapple sauce over the chicken thighs and scatter the fresh pineapple chunks around them.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Transfer the chicken thighs to a plate and cover loosely with foil to keep warm.
Place the skillet back on the stove over medium heat. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the sauce in the skillet and cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the chicken thighs to the skillet and spoon the thickened sauce and pineapple chunks over them.
Garnish with sliced green onions and chopped fresh cilantro before serving.