In a medium saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook for about 5–8 minutes, stirring occasionally until the strawberries soften and release their juices. Transfer the mixture to a blender, add the balsamic vinegar, and blend until smooth. Gradually whisk in the olive oil for a creamy consistency, then set aside to cool while you prepare the rest of the salad.

In a small bowl, mix together the paprika, oregano, cayenne, cumin, salt, pepper, and onion powder. Pat the chicken breasts dry with paper towels to enhance the seasoning adhesion. Rub the spice mixture generously over the chicken, ensuring even coverage. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, and once hot, add the chicken breasts, cooking for about 1 minute on each side until nicely browned.

Transfer the seasoned chicken to a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F for 10–14 minutes, or until the internal temperature reaches 165°F and the juices run clear. Once cooked, remove the chicken from the oven and allow it to rest for 10 minutes before slicing.

In a large bowl, combine the fresh spinach, sliced strawberries, crumbled feta, dried cranberries, and toasted pecans. Drizzle the cooled strawberry balsamic vinaigrette over the salad mix, then toss gently to ensure all the ingredients are evenly coated.

To serve, slice the rested chicken into thin strips and arrange it on top of the salad. Offer extra vinaigrette on the side for those who prefer more dressing. Plate individual portions and enjoy!