Lightly spray or grease a 9-inch baking pan; line with parchment paper.

Combine the millet and optional chia seeds in a large bowl.

In a small saucepan set over medium-low heat, combine the sunflower seed butter, brown rice syrup, coconut oil, lemon juice and salt, stirring until melted and beginning to bubble. Cook and stir for 1 minute longer. Remove from heat and stir in lemon zest.

Working quickly, pour sunflower seed mixture over millet; stir to partially combine. Sprinkle in strawberries and stir until mixture is well coated and combined.

Scrape mixture into prepared pan, firmly tamping down until even (I use the bottom of another small pan to do this). Cool completely and then refrigerate until firm.

Use the parment liner to remove the firm slab to a cutting board and cut into bars.