Spray a large saucepan with oil and heat over high heat. Cook chicken, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate.
Spray pan again and return pan to medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add ginger and cumin, cook for 1 minute or until fragrant.
Return chicken to pan with apricots, stock, nectar and chickpeas and bring to the boil. Reduce heat and simmer for 10 minutes or until thickened slightly.