Place chicken thighs, chopped pineapple, bell pepper, green chiles, red onion and garlic into a freezer-safe bag. In a small mixing bowl, combine chili powder, cumin, salt, coconut aminos, red wine vinegar, agave nectar and hot sauce. Stir to combine ingredients. Pour sauce over chicken thighs, remove as much air as possible from the bag, seal and move ingredients around until thighs are well coated. Label your bag and freeze for up to three months. When you’re ready to serve, defrost the meal in your refrigerator, then follow steps 4 under "INSTRUCTIONS" and all of the steps under "Make the Spicy Lime Slaw" and "Make the Taco Cones."