Gather the ingredients.

Cut the chicken into 1 inch chunks. If you like, you can make the chicken more tender by tossing it with 4 teaspoons baking soda and letting it sit for 20 minutes. Rinse the chicken well with water, then pat dry with paper towels. Season the chicken with salt and pepper, then set aside.

Whisk together all of the sauce ingredients in a bowl.

Chop the dried apricots. I like to soften them by covering them with boiling water, letting them soak for about five minutes, and then draining them before use.

Dice the onion.

Sauté the onion in a few teaspoons of olive oil until softened. Add the white wine, then allow most of it to cook off. Add the minced garlic, and fry for about one minute more. Remove the onion from the pan and set aside.

Combine the flour and garlic powder in a shallow pan.

Coat the chicken pieces with the flour mixture, and then fry them in oil until they are browned and fully cooked. Work in batches to maximize browning. Transfer the cooked chicken to a clean dish as you work on additional batches.

I transferred the chicken to a larger pot so I would have more room to stir. Add the onion and chopped apricots, then pour in the sauce.

Mix well, then simmer over low heat until everything is heated through, and the sauce has thickened slightly.

Serve over rice. You can sprinkle sliced almonds, sesame seeds, or green onions on the top if you prefer. I like serving mine over sticky rice, but you do you. 😘