Season chicken with paprika and lemon pepper. Spray a nonstick pan with cooking spray and heat on high. Brown both sides of the chicken, approximately 3 to 5 minutes.
Add broth, 1/2 cup of apple cider, basil, chili powder, garlic and ginger and bring to a boil. Cover, reduce heat and simmer.
Turn chicken often while cooking. Cook until the chicken is tender and a thermometer inserted in the largest piece registers 165 degrees.
Mix cornstarch with remaining apple cider. During the last 5 minutes of cooking, add strawberries, orange juice and the cornstarch mixture, whisking until sauce is smooth and thickened.