Make the marinade. In a small bowl or measuring cup, combine oils, balsamic vinegar, coconut aminos, salt and pepper. The best way to measure the oils is to add 2 tablespoons of garlic oil and then enough avocado oil to make 1 cup. Mix well.
Place the chicken in a small glass container and pour 1/3 of the marinade mixture over it. Save the rest to use as the dressing. Let the chicken marinate at least a couple hours or overnight. Grill chicken or cook at 375° for 20-25 minutes, or until cooked through. Cook time will depend on thickness of chicken.
Assemble the salad. Place greens in a bowl, top with sliced strawberries, pecans, green onion and sliced chicken. Pour dressing on top and enjoy.