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Season The Chicken With Garam Masala, Garlic Powder, Salt, And Pepper; Set Aside. Heat The Olive Oil In A Skillet Over Medium Heat. Cook The Onions In The Hot Oil Until Tender, About 5 Minutes. Add The Chicken; Cook And Stir Until The Chicken Pieces Are No Longer Pink On The Outside, About 5 Minutes. Remove The Mixture From The Pan And Set Aside. Pour 1 Cup Of Chicken Stock Into The Pan And Bring To A Simmer. Scrape Up The Brown Bits From The Bottom Of The Pan; Stir In The Apricot Preserves And Vinegar. Thin With The Remaining Chicken Stock As Needed To Create A Smooth Sauce. Season To Taste With The Hot Sauce. Place Chicken Back In Pan; Simmer Until Chicken Is Cooked Through, About 10 Minutes. Stir In Lime Zest And Butter Before Serving.
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