Pat chicken dry and pound to an even 3/4-inch thickness so it cooks evenly. Rub with olive oil, then sprinkle evenly with garlic powder, 3/4 teaspoon salt, and black pepper. Let sit at room temperature while you prep the rest.

Heat a dry skillet over medium heat. Add pecans and toast for 3-4 minutes, shaking the pan occasionally, until fragrant and a shade darker. Transfer to a plate to cool.

In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, and remaining 1/4 teaspoon salt. Whisk or shake until emulsified. Taste and adjust - add more honey if your berries are tart, more vinegar if you want punch.

In a large bowl, combine greens, sliced strawberries, toasted pecans, and red onion. Hold off on dressing until the chicken is ready.

Heat grill or grill pan to medium-high (about 400 degrees F). Grill chicken 5-6 minutes per side until grill marks form and internal temperature hits 165 degrees F. Transfer to a cutting board and rest for 5 minutes - this keeps it juicy.

Slice chicken against the grain into 1/2-inch strips. Drizzle half the dressing over the salad and toss gently. Arrange chicken on top, scatter feta over everything, and serve with remaining dressing on the side.