Season the chicken evenly with sea salt and pepper
In a small bowl, mix the apricot jam, mustard, garlic powder and minced onions together, and set aside
Add the olive oil to a large skillet, and cook chicken for 2 to 3 minutes per side on medium high heat
Remove chicken from skillet, place on a plate, and cover with foil
Add the orange juice to the pan, and stir well to deglaze and remove any brown bits
Stir in the apricot jam mixture, and heat until bubbling
Add the chicken back to the pan, reduce heat to medium, and simmer until chicken reaches internal temperature of 165 degrees, according to meat thermometer. Spoon glaze over chicken while cooking and when serving