In a small saucepan, heat the olive oil over medium heat.
Saute onion until it is soft, stirring frequently.
Add in the garlic and ginger and stir until just fragrant, about 30 seconds.
Deglaze the pan by pouring in the vinegar and stirring to remove any bits of caramelized stuff on the bottom of the pan.
Stir in the remaining apricot preserves, and all the spices.
Allow to simmer for 10 minutes, until slightly thickened.
Transfer to a shallow bowl and cool completely. This will probably take 15-20 minutes.
When the sauce is cool, remove 1 cup of the sauce to marinade the chicken in. The remainder needs to be saved and used as a glaze while grilling.
Marinate the chicken
Cut the chicken thighs into 2” pieces and place in a container or plastic bag.
Add 1 cup of the marinade to the chicken and toss to coat.
Marinate for at least 20 minutes, or up to 24 hours.
If using wooden skewers, soak them in water for 20 minutes.
Assemble the skewers
Slice the onion and gather your dried apricots and skewers.
Arrange the chicken, onion slices, and dried apricots on the skewers in alternating pattern.
Grill
Preheat a grill to low.
Grill the skewers over low heat, turning every few minutes and basting with remaining glaze until the chicken reaches an internal temperature of 165 F, about 20-25 minutes.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through (removing skewers before heating).