For the Apricot Glaze
Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone liner
Wash the apricots, then slice them in half and remove the pit
Place the halved apricots in a medium sized bowl, then add 1/2 tablespoons lemon juice, cinnamon and a dash of salt
Roast for 15 minutes until tender, then allow to cool for 10 minutes
Add the roasted apricots to a food processor with 1 tablespoon lemon juice and pulse for 1-2 minutes until smooth
Next, add the apricot sauce to a medium-sized saucepan and simmer over medium heat
Whisk in the cane and brown sugar
Once the apricot glaze begins to bubble, turn the heat to low
Then, add the coconut amino acids, garlic and chili paste, and garlic powder
Stir occasionally for 10 minutes, then simmer uncovered for 10 minutes
After 10 minutes, remove the apricot glaze from the heat
For the Chicken Thighs
Preheat the oven to 375 and line two large baking sheets with parchment paper
Allow the chicken thighs to come to room temperature, then pat dry with a paper towel
Place the chicken in a large bowl, then drizzle olive oil over the chicken
Next, season with paprika, honey, garlic powder, rosemary, black pepper, and salt
Once the apricot glaze has finished cooking, add 1/2 cup to the bowl with the chicken thighs
Use metal tongs to move the chicken thighs around to evenly coat in the glaze
Allow the chicken thighs to marinate in the apricot glaze for 30-45 minutes
After the allotted time, place the chicken thighs on the prepared baking sheets and bake for 30 minutes at 375
Finish the chicken thighs with a spoonful of apricot glaze to the top of each cooked thigh
Finally, garnish with freshly chopped parsley and enjoy!
