In a medium bowl, whisk together the lime zest and juice, salt, and paprika. Whisk in the olive oil until well incorporated.

Place the chicken breasts in a shallow baking dish or large ziplock bag. Pour in half of the dressing and stir to coat. Reserve the remaining dressing in a separate bowl.

Refrigerate the chicken for half an hour.

Meanwhile, make the salsa by mixing together the strawberries, green onion, mint, ¼ teaspoon kosher salt, and 1 tablespoon lime juice in a medium bowl. Set aside.

Heat a grill to medium. Remove the chicken from the marinade, shaking off any excess. Discard the marinade.

Grill the chicken over medium heat for about 5-7 minutes per side, flipping once, until browned and cooked through.

Serve the chicken warm, topped with strawberry salsa and drizzled with the remaining dressing.

Serves 4.