Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt.
Drain apricots, reserving liquid. Coarsely chop apricots.
Stir together reserved liquid, apricots, juice, and next 3 ingredients.
Combine flour and pepper; dredge chicken in flour mixture.
Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins.
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