• Remove chicken from packaging and wipe dry with paper towel. Place in a freezer bag, or between two sheets of parchment paper, and hit with a meat tenderizer, rolling pin, or the bottom of a mason jar until each breast is an even thickness.
• In a small bowl, combine the apricot preserves, lime juice, avocado oil, garlic salt, and onion powder.  Mix well, then add to a large freezer bag along with the pounded chicken. Let marinate in the fridge for at least 2 hours, or up to 24 hours.

Grilling the Chicken

• Preheat the grill to approximately 375 degrees F, and spray lightly with nonstick cooking spray.
• In a small microwave-safe bowl, add the apricot preserves and fresh lime juice.  Microwave for 15-20 seconds, or until the preserves are a little runny and can spread easily, and set near the grill. Using tongs, remove the chicken from the marinade and lay it on the hot grill smooth side down. 
• Close the lid and let the chicken cook for about 4-5 minutes, or until golden brown. Flip over and let cook for an additional 3 minutes. Just before the chicken reaches an internal temperature of 165 degrees F, spread a thin layer of the apricot glaze over the top.
• Once the chicken has finished cooking, remove from the grill and place on a plate. Brush another thin layer of glaze over top, then allow to rest for 5 minutes.  Serve warm and enjoy!