Add the olive oil, balsamic vinegar, chili powder and sea salt to a small bowl and whisk together until well-combined. Place the chicken breasts in a zip lock bag (or sealable container) along with the balsamic marinade. Refrigerate at least 1 hour, up to 12.

Preheat the grill to medium-high heat and brush off any food particles from your last grilling experience with a wire brush. Lightly coat the grill with oil. Grill the chicken breasts for 5 to 6 minutes per side over direct heat, or until the internal temperature reaches 160 to 165 degrees F (Note: You can cook the chicken on a George Foreman indoor grill for 6 to 8 minutes).

Transfer chicken to a cutting board and allow it to sit 5 minutes to allow the juices to distribute throughout the meat. Cut into slices and serve on a bed of cooked rice with strawberry black bean salsa, avocado, sliced radishes, cotija cheese, and fresh cilantro.

Add all ingredients for the salsa to a bowl and stir together until well combined. Taste salsa for flavor and add more lime juice/and or sea salt to taste. Store any leftovers in a sealed container in the refrigerator for up to 3 days.