Using a small bowl, combine the broth, balsamic vinegar, honey, coconut aminos, and garlic powder. Set aside.

Using a large skillet, heat the avocado oil over medium-high heat. Pat the chicken thighs dry and place in the hot skillet skin side down. Cook for 10-12 minutes, then carefully turn and cook for another 5 minutes. Carefully transfer to a plate and set aside.

Reduce the heat to medium and saute the onion until translucent.

Pour the sauce into the skillet and return the chicken to the pan. Bring the sauce to a low simmer and place a lid on the pan, allowing to simmer for 10 minutes.

Remove the lid and add the dried apricots and thyme, fully submerging the apricots in the liquid. Allow to simmer and reduce for another 8 minutes. The chicken should have an internal temperature of 165 F.

Serve fresh with a side of your choice, topping the chicken thighs in sauce.