Season the chicken on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, add 1/2 the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn't need to be cooked through, just browned on the outside for flavor. Transfer the chicken to the slow-cooker then repeat with the remaining chicken thighs.

Over medium heat, add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.

Add the chicken stock and scrape the bottom of the pan. Whisk in the almond butter, salt, sugar, and spices.

Add the onion/stock mixture to the slow-cooker. Stir to combine. Cook for 4 hours on low.

After 4 hours, add the apricots and cook for another 1-2 hours.

Shred the meat slightly and serve over cooked quinoa. Enjoy!