Slice grilled chicken breasts into strips.
Wash and arrange lettuce leaves in double layers to lessen disintegration while eating.
Place spoonful of pineapple salsa onto lettuce leaf, small spoonful of pico de gallo or a few thin slices red onion, one slice avocado, 1-2 chicken pieces.
Drizzle habanero aioli on top of chicken. Serve. Arranging in this order helps keep food together too.