To make sauce, in a medium saucepan, add 1 tablespoon salted butter along with 1½ tablespoons freshly minced shallots. Lightly salt and pepper.
Heat on medium low until shallots are soft, then add freshly minced garlic and fresh thyme. Cook for a couple minutes, then add 1 cup chardonnay.
Puree chipotles in adobe sauce in food processor and set aside puree. Rinse out food processor and dry.
Add strawberries (without stems) to food processor along with 1 teaspoon chipotle puree. Blend thoroughly. When 1 cup of wine has reduced to half in saucepan, add it to food processor and blend with chipotle-strawberry mix.
Once thoroughly blended, add food processor contents back to medium saucepan and heat on low for a low simmer. Add 1 tablespoon brown sugar and 1/2 teaspoon each of kosher salt and freshly cracked black pepper.
Grill spatchcocked quail until fully cooked (breasts reaching an internal temperature of 160 degrees Fahrenheit, thighs closer to 180-190 F)
Lightly steam baby spinach by adding to a skillet heated on medium. Throw in a few droplets of water to steam
Sauce should simmer on low for about 20-30 minutes. Salt to taste. If bland, add a small pinch more of kosher salt. Taste and repeat salt addition until flavors are balanced. You can add more brown sugar, but I personally prefer this to be a balance of savory and sweet. Too much brown sugar will tilt sauce more toward sweet.
To serve, add sauce to plate followed by lightly steamed spinach topped with goat cheese. Add grilled quail and garnish with freshly cut (chiffonade) basil.