Apricot Chicken

Adapted from a recipe from Cooks Country

6-8 boneless, skinless chicken breasts (small ones, 4-6 ounces each)
2/3 cups apricot preserves
1/2 cup dried apricots, chopped
1/2 cup orange juice
1/4 cup honey
1 TBSP cider vinegar
1 TBSP soy sauce
2 tsp curry powder
A few drops (or more, depending upon how hot you like your chicken) Sriracha or other hot sauce
1 tsp cornstarch
1 TBSP water
1/3 cup sliced almonds

Preheat oven to 425. Place chicken breasts in shallow baking pan. In small saucepan over medium-high heat, whisk together ingredients from preserves through hot sauce, . Cook for about 5 minutes. Whisk together the cornstarch and water, add to the preserves mixture. Cook for another minute or 2. Pour sauce over chicken. Bake for about 8 minutes then sprinkle almonds on top and bake for another 5 or so minutes until chicken is done (inside is 160 on meat thermometer).