Preheat your BBQ to medium-high (about 375°F) with the burners on only one side of the grill.
In a medium saucepan, heat the oil over low heat. Add in the onion and thyme, and season with a pinch each of salt and pepper. Sauté on low heat until it begins to caramelize and turn an amber colour, about 45-50 minutes.
Add in the strawberries, balsamic, and honey and increase the heat to medium-high. Cover with a lid and simmer until the strawberries break down and soften. Remove the lid and cook to thicken for 2 minutes, then transfer to a high-power blender or food processor and purée until very smooth. Season with salt and pepper, to taste.
Meanwhile, in another small bowl, mix together the thyme leaves, lemon zest, paprika, salt, pepper and oil. Set aside.
Remove the neck and giblets from the chicken and discard. Pat the chicken dry with paper towels.
Drink about half of the cider (yay for drinking while cooking!) and insert a few sprigs of thyme into the can. Place the can on a flat surface.
Gently massage the chicken with the rub and maneuver the chicken’s cavity over the cider can.
Place the chicken into the centre of the BBQ grate on the side where the burners are off (indirect heat), balancing the chicken a bit like a tripod on the can and two legs.
Cover the BBQ with a lid and cook for about 50 minutes before checking on it. If the thermometer inserted into the meaty part of the leg and breast reaches an internal temperature of 165°F in both areas, it’s done. When it starts to get close to that temperature (about 155°F), generously brush on the strawberry caramelized onion glaze using a heat-proof brush.
Once the chicken reaches 165°F, remove the chicken from the grill, gently lift it off the cider can and discard the can. Cover the chicken with aluminum foil for about 10 minutes before carving and serving.
Nutrients per serving: 320 calories, 14 g protein, 11 g fat (2 g saturated fat), 28 g carbohydrates (4 g fiber), 31 mg cholesterol, 623 mg sodium