In a medium saucepan, combine 8 ounces of sliced strawberries, 1 teaspoon of sugar, and 1 tablespoon of lemon juice. Heat over medium heat for about 5-8 minutes, or until the strawberries soften and release their juices. Remove from heat and let cool before blending with 1 tablespoon of balsamic vinegar and 2 tablespoons of olive oil until smooth.

In a small bowl, mix together 1 teaspoon of paprika, ½ teaspoon each of oregano, cayenne, and cumin, along with ½ teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of onion powder. Pat the chicken breasts dry and coat both sides generously with the spice mixture.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about 1 minute on each side until a dark crust forms.

Transfer the seared chicken to a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 10-14 minutes, or until clear juices run and internal temperature reaches 165°F (75°C). Let the chicken rest for 10 minutes before slicing.

In a large mixing bowl, combine 8 cups of fresh baby spinach, the sliced chicken, crumbled feta cheese, 1 cup of sliced strawberries, 1 cup of dried cranberries, and 1 cup of chopped toasted pecans. Drizzle the vinaigrette over the salad and toss gently.

Divide the salad onto plates, ensuring each has a generous amount of the colorful ingredients. Top with additional slices of the blackened chicken.