Mix first 9 ingredients: 2 Tbsp olive oil through minced garlic in a small bowl and microwave on high 30 seconds.
Let sit 5 minutes.
Rub on chicken and let sit a half hour in the refrigerator.
Meanwhile heat grill and preheat oven to 200 degrees F.
Mix 1 Tbsp extra virgin olive oil, ½ Tbsp rice vinegar, juice of half a lime, ¼ tsp salt and freshly ground pepper.
Toss the dressing with the sliced spinach in a bowl and set aside.
Slice the strawberries and set aside.
Once chicken has marinated a half hour, grill until cooked through.
Tent chicken with foil and let sit about 8 minutes.
Meanwhile arrange tortillas over oven racks and bake 10 minutes. I like to push the sides of the tortillas down through the space in the rack to give them a gently curved shape perfect for filling.
Slice chicken thinly.
Fill tortillas with some chicken, spinach, and strawberries and sprinkle with feta cheese if desired.
Recipe by Savory Nature at http://savorynature.com/2016/05/19/chicken-spinach-strawberry-tacos/