In a small saucepan, combine the quartered strawberries, roughly chopped basil, balsamic vinegar, honey, lemon juice, minced garlic, and red pepper flakes (if using).

Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 8-10 minutes, or until strawberries have softened and released their juices, mashing gently with a spoon or fork as they cook.

In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering strawberry mixture, whisking constantly.

Continue to cook and whisk for 1-2 minutes, until the glaze thickens. Remove from heat and set aside. For a smoother glaze, you can blend it with an immersion blender or in a regular blender, then strain if desired, but a slightly chunky glaze is also delicious.

Pat the chicken breasts dry with paper towels. If chicken breasts are very thick, carefully slice them horizontally to create two thinner cutlets, or pound them to an even 3/4-inch thickness.

Season both sides of the chicken with salt, black pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).

Sear the chicken for 5-7 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

Remove the cooked chicken from the skillet and set aside on a plate, tented loosely with foil.

Return the skillet to medium-low heat. Pour about half of the prepared strawberry basil glaze into the skillet.

Add the cooked chicken breasts back into the skillet, turning to coat evenly with the warm glaze. Let the chicken simmer in the glaze for 1-2 minutes to allow the flavors to meld.

Serve the strawberry basil glazed chicken immediately, drizzling with any remaining glaze from the skillet and garnishing with extra fresh basil leaves if desired.