Preheat your oven to 375°F and spray a small baking dish with cooking spray. Place the chicken into the dish and season with salt and pepper. Set side.
In a large sauce pan, bring the Balsamic Vinegar, honey, oil and chicken broth to a boil on high heat. Boil, stirring constantly, for 5 minutes until the sauce is bubbly and reduced by half. Pour over the chicken and bake for 25-30 minutes, until the chicken is no longer pink inside.
Once cooked, turn your broiler on to HIGH and adjust your oven rack to the 2nd tier from the top. Broil the chicken until the sauce begins to caramelize, about 3-4 mins. Remove the chicken from the oven and let it cool until you can handle it to shred.
While the chicken cools, combined the strawberries, basil and red onion a large bowl. Season to taste with salt and pepper.
Once the chicken is cool, place it onto a cutting board and shred it with two forks. Then, transfer it back into a bowl and toss with 1 tablespoon of the balsamic sauce that it cooked in.
Divide the chicken and strawberry salsa between the two tortillas and then top with pistachios, goat cheese and the remaining balsamic sauce.