Preheat grill to medium heat. Thread chicken and apricots onto metal or soaked wooden skewers.

In small bowl, combine apricot preserves, coconut aminos or soy sauce, olive oil, garlic, ginger, and enough water (up to 1/4 cup) to reach glaze-like consistency.

Brush chicken and apricot skewers with glaze and place on grill. Cook, turning occasionally and brushing with glaze regularly, until chicken is cooked through and registers 165 degrees F on an instant-read thermometer.