Preheat the oven to 425 degrees F., set the highest rack in your oven about 4 inches from the top broiler.
On a large, shallow rimmed, baking sheet mix together the chili powder, 2 tsp of salt, and the lime zest.
Rub the chicken thighs with the combined mixture and arrange on the baking sheet, skin side down. Roast for 15 minutes, then turn and cook for an additional 5 minutes. Turn on the top broiler and cook an additional 5 minutes, until the skin is crisped and chicken is cooked through (to 165 degrees F.)
Meanwhile combine the pineapple, cucumber, jalapeño, cilantro, and lime juice in a large bowl. Toss to combine. Season with salt and pepper to taste. Serve alongside the chicken thighs. Enjoy!
Notes
Amount of time needed to fully cook chicken thighs will depend on how thick your chicken thighs are. Be sure to use an instant read thermometer to check the internal temperature reads 165 degrees F.