In a mini food processor (or mason jar and immersion blender), combine strawberry preserves, dijon, apple cider vinegar, olive oil, honey and 2 tablespoons water. Blend and add more water to desired consistency. Season with salt and pepper to taste. Set aside. 

Brush the tops of the chicken cutlets with some of the strawberry vinaigrette (making sure not to contaminate the rest of the dressing) and season lightly with salt. Air fry for 8-10 mins at 360 (depending on thickness of chicken) until cooked through. 

While the chicken cooks, prepare the strawberry jalapeño salsa. In a medium bowl combine chopped strawberries, jalapeño, cilantro, red onion, and lime juice. Start with juice from 1/4 lime as add the remaining 1/4 lime juice if desired. Season with salt and pepper and drizzle with about 1 tablespoon olive oil. Set aside. 

After chicken is cooked through, allow to rest for 6 mins then plate the arugula. Top with chicken cutlets, strawberry vinaigrette, and strawberry jalapeño salsa. Garnish with a drizzle of olive oil and fresh ground black or white pepper.