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Heat oil in a medium nonstick skillet over medium-high heat. Reduce heat to medium and add chicken. Cook for 8 to 12 minutes or until an instant-read thermometer inserted in chicken registers 165°F, turning once.
Meanwhile, for chutney, in a medium saucepan, combine strawberries, rhubarb, shallot, vinegar, honey, ginger, crushed red pepper and five-spice powder (or cloves), if using. Bring to a boil; reduce heat. Simmer about 15 minutes or until slightly thickened. Serve chutney over chicken.