BREAD CHICKEN. Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
COOK: Heat oil over medium-high heat in a NONSTICK skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
ADD SAUCE. Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
COMBINE. Add the chicken and toss to coat. Garnish with green onions if desired. Serve immediately.