In a glass bowl, whisk together the jam, lime juice, oil, jalapenos (leave in some of the seeds for a spicier marinade), salt and paprika. Reserve about 1/4 cup of the mixture to use after the chicken is cooked. Pour the remaining marinade in a gallon-sized bag. Poke chicken breasts all over with a fork and place chicken in the bag with the marinade. Massage chicken well to coat and refrigerate for about 2 hours.

Grill chicken over low heat until internal temperature registers 165 degrees. Remove from heat and allow to rest on a plate for about 20 minutes to cool. Cut chicken into large cubes and mix together with the juices that have collected while it's been cooling and the 1/4 cup of reserved marinade. Cover well and refrigerate overnight.

When ready to serve, skewer the chicken with fresh strawberries.