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In a resealable plastic bag, combine the chicken breasts, 3 tbsp. olive oil, 1 lime zest and juice, chipotle pepper, GOYA® Adobo sauce and ¼ tsp. salt. Toss to coat, and refrigerate for 30 minutes up to 4 hours.
In a bowl, combine the diced strawberries, red onion and cilantro to make salsa. In a small bowl, stir together the remaining 1 tbsp. olive oil, lime zest and juice, ¼ tsp. salt and honey. Pour over strawberry salsa and toss to combine. Cover and chill until ready to serve.
Heat a lightly greased grill or grill pan to medium-high heat. Remove chicken breasts from the marinade and discard the marinade bag. Grill the chicken breasts for 4 to 5 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes before serving.
Place a grilled chicken breast on a plate and top with strawberry salsa. Serve with grilled asparagus and extra lime wedges on the side.