Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add chicken and cook until thoroughly browned on all sides, 5-7 minutes.
Add garlic and sauté lightly for about 1 minute. Drain off any fat. In a medium bowl, combine remaining ingredients (apricot preserves through crushed red pepper flakes).
Pour mixture evenly over chicken. Reduce skillet heat, cover and simmer for 5 minutes or until sauce has slightly thickened. Serve and enjoy!