Pat the chicken dry with paper towels and season both sides with salt and pepper. Whisk the preserves, Dijon, vinegar and water in a bowl. Keep this sauce away from raw chicken until it goes into the skillet.

Heat the oil in a 12-inch skillet over medium-high heat. Brown the thighs in a single layer for about 4–5 minutes per side; work in batches if crowded. Transfer to a plate; the chicken is not yet fully cooked.

Reduce the heat to medium-low. Add the garlic and stir for about 30 seconds, then promptly pour in the apricot mixture. Stir to loosen the browned bits, avoiding any scorched residue.

Return the chicken and its juices to the skillet. Bring to a gentle simmer, cover and cook for about 8–12 minutes, turning once, until every thigh reaches at least 165°F (74°C) in its thickest part. Add a splash of water if the sauce catches or thickens before the chicken is done; larger pieces may take longer.

Transfer cooked chicken to a clean plate. If the sauce is thin, simmer uncovered for 1–3 minutes until it coats a spoon. If too thick, loosen with water. Return the chicken briefly to coat and serve, dividing the chicken and sauce into four portions.