Chocolate Aztec Popcorn with Strawberries

In a small bowl mix together the cacao powder, cinnamon, cayenne, and salt.
In a separate small bowl mix together the honey and vanilla.
Warm a large saucepan over medium-high heat and add 1 tablespoon coconut oil. Wait until the oil is hot then add the popcorn kernels. Shake to coat the kernels with oil, then cover the lid.
Once you hear a few kernels pop, reduce heat to medium-low. Continue popping, shaking the pan back and forth over the burner once every 30 seconds to ensure even cooking of the kernels. After about 3 minutes, or once there are a couple of seconds between each pop turn off the heat.
Uncover the popcorn and immediately add 1 tablespoon coconut oil. Stir quickly to distribute the oil.
Turn on heat to medium-low. Drizzle honey mixture over the surface of the popcorn and mix for 1 minute, stirring constantly to distribute and caramelize.
Gradually sprinkle in the chia seeds on top, mixing to coat until evenly distributed and sticking to the popcorn as much as possible. Stir constantly and cook for about 1 minute. The popcorn may be slightly sticky to the touch but not wet. You want a slight crunch when you take a bite.
Transfer popcorn to a large bowl. Sprinkle in the cocoa spice mixture a little at a time, tossing together. Gently toss in the chocolate, strawberries, and almonds. Enjoy immediately or within one day.