Line a baking sheet with parchment paper and set aside. In a large mixing bowl, whisk together the Greek yogurt, honey or maple syrup, vanilla extract, and pinch of salt until smooth and well combined.

Gently fold the diced strawberries into the yogurt mixture, ensuring they're evenly distributed throughout. The mixture should be thick but spreadable.

Using a small ice cream scoop or spoon, portion the yogurt mixture into small mounds on the prepared baking sheet, spacing them about 1 inch apart. Each portion should be roughly 2 tablespoons in size.

Place the baking sheet in the freezer and freeze for at least 4 hours, or until the yogurt bites are completely solid and hold their shape when touched.

About 15 minutes before the yogurt bites are ready, prepare the chocolate coating. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.

Remove the frozen yogurt bites from the freezer. Working quickly, use a fork or small spoon to dip each bite into the melted chocolate, allowing excess to drip off before returning to the parchment-lined baking sheet.

If desired, immediately sprinkle the chocolate-coated bites with sea salt flakes or a light dusting of powdered sugar while the chocolate is still wet.

Return the coated bites to the freezer for an additional 30 minutes to set the chocolate coating completely before serving or transferring to storage containers.