Season chicken breast with 1/4 tsp of the cumin, 1/4 tsp of the salt and 1/8 tsp of the pepper. Coat all sides.
Brown in hot oil over medium heat for about 10 minutes, turning half way through cooking. Chicken should no longer be pink in the middle.
Place chicken on a dish and cover loosely with foil.
Whisk lemon juice, honey and lemon peel in a small bowl.
Add remaining cumin, salt and pepper into the mixture and whisk again until completely incorporated.
Gradually whisk in the remaining 1 Tbsp of the olive oil.
Slowly fold in strawberries, spinach and onion into the dressing. Coat well.
Slice the chicken and arrange the slices over the salad before serving.
Add toasted pecan pieces for added crunch.