For the Cure: Combine Aleppo pepper, sumac and smoked salt. Rub the chicken in cure. Refrigerate for 1 full day, uncovered.
For the Brine: Combine Tequila Don Julio 70, pineapple juice, distilled white vinegar, orange, garlic and salt. Make sure the salt is fully dissolved. Place the cured chicken in the brine for 1 more full day.
For the Sauce: Blend apple cider vinegar, olive oil, pineapple, garlic, cilantro and jalapeno. Set aside.
Make the chicken: Remove chicken from the brine and let air dry in the refrigerator for 2 hours. Preheat oven to 425 degrees. Rub the chicken with olive oil and salt. Place the chicken on an oiled sheet pan, skin side up. Cook at high heat for 18-20 minutes. Remove from oven and let rest for 10 minutes. Cut the chicken into quarters and place back on pan. Put chicken directly under a broiler and cook for 1-2 minutes until skin is crispy and dark brown. Remove from oven and let rest.
Spoon the sauce onto a plate and place the chicken on top. Squeeze fresh lime on the chicken. Garnish with cilantro.