Step-by-Step Instructions:

• In a mixing bowl, combine the olive oil, honey, freshly grated ginger, minced garlic, salt, and pepper. Add the chicken pieces to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes to let the flavors meld.
• While the chicken is marinating, prepare the pomegranate lime salsa. In another bowl, combine the diced red onion, sliced green onions, pomegranate arils, fresh cilantro, lime juice, pomegranate juice, and a pinch of salt and pepper. Mix well and set aside to let the flavors develop.
• Heat a skillet over medium-high heat. Add the marinated chicken to the skillet, cooking for about 5-7 minutes or until the chicken is cooked through and has a nice caramelization. Stir occasionally to ensure even cooking. Once done, remove from heat and let it rest.
• In the same skillet, add a little vegetable oil and heat over medium heat. Add the corn or flour tortillas, toasting them for about 1-2 minutes on each side until they are golden and crispy. Remove from the heat and place them on a serving platter.
• To assemble, top each toasted tortilla with a generous portion of the honey ginger chicken. Spoon the pomegranate lime salsa over the chicken, allowing the juicy arils and zesty salsa to spill over the edges. Garnish with additional cilantro if desired.