Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant about 2-3 minutes.
Stir ginger, cumin, and cinnamon in the ground, and cook for another minute until the spices are well combined.
Add the chopped apricots and chicken broth to the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
Return the chicken to the skillet, nestling it into the apricot mixture. Cover and let it simmer for 10-15 minutes until the chicken is thoroughly cooked and the apricots are soft.
If the sauce is too thin, remove the chicken and simmer it for a few minutes to reduce it.
Serve the chicken with a generous spoonful of the apricot sauce and garnish with fresh parsley.