Heat a tablespoon of oil in a large skillet over medium-high heat. Season the boneless chicken thighs with black pepper, then place them in the skillet. Sear for about 4–5 minutes on each side until they are golden brown. Transfer the chicken to the slow cooker.

In the same skillet, add the chopped onions and minced garlic, sautéing them over medium heat for about 3–4 minutes until the onions are translucent. Add the chopped fresh apricots and cook for an additional 5 minutes.

Gently mash the apricots until they reach a jam-like consistency. Sprinkle in some sugar, adjusting the amount based on sweetness, and mix well.

Stir in chicken stock, paprika, and Thai Sweet Chili Sauce into the apricot mixture. Bring to a gentle simmer before pouring over the seared chicken thighs in the slow cooker.

Cover the slow cooker and set it to cook on high for approximately 2.5 hours. Check for doneness when the time is up.

Mix corn starch with water to create a slurry. Stir this into the slow-cooked chicken and sauce about 2 minutes before finishing.

Once cooked, fluff the apricot chicken and sauce with a fork before serving. Serve over steamed rice or creamy mashed potatoes.