Place the chicken breasts on a baking sheet. Pat chicken dry on both sides. Next, season the chicken with kosher salt, pepper, garlic powder, and onion powder.
Preheat a large cast iron skillet to medium heat and in 1 tbsp olive oil and 1 tbsp unsalted butter. Once the butter is melted, place chicken in the skillet and cook, turning occasionally, until golden brown or an instant-read thermometer inserted reads 165 degrees. Remove the chicken from the skillet and set aside.
Next, in a small bowl toss cilantro, 1 cup strawberries, ⅓ cup jalapeños, 1/4 cup onion, 1 tbsp balsamic vinegar, salt and pepper.
In the same skillet as you cooked the chicken, add 1 tbsp olive oil and 1 tbsp unsalted butter. Once the butter is melted, add the remaining jalapenos, onion, salt and pepper. Saute the veggies for about two minutes or until softened.
Next, add in the ½ cup balsamic vinegar and stir to deglaze, scraping the bottom. Stir in the chopped chile pepper, adobo sauce, bbq sauce, honey and remaining strawberries. Continue to cook, stirring occasionally until the sauce has thickened about 6 to 7 minutes.
Return the chicken back to the skillet and spoon the strawberry-jalapeno salsa on top. Serve and enjoy!