Cut each Boneless, Skinless Chicken Breast (6) in half horizontally to create two thinner pieces. Cover and refrigerate until time to cook.
In a medium bowl, combine the Apricot Preserves (3/4 cup), Dried Apricot (1/2 cup), and Chicken Broth (4 tablespoon). Stir in the Spicy Brown Mustard (2 tablespoon), Soy Sauce (2 tablespoon), Lemon (2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Salt (1/4 teaspoon), Ground Black Pepper (1/2 teaspoon), and Garlic Powder (1/4 teaspoon). Let this rest at room temperature while the grill is heating.
Heat grill to a medium high heat, around 375 degrees F (190 degrees C). To get nice grill marks, place chicken on the grill diagonally at a 45 degree angle. Let it cook for about 5 minutes.
Rotate 90 degrees and cook for another 2-3 minutes.
Flip the chicken and repeat the process on this side.
Toward the end of cooking the second side, baste the chicken generously with the prepared apricot sauce. Flip, baste the other side, and cook for a minute or two. Repeat as needed until the chicken is cooked to an internal temperature of 165 degrees F (75 degrees C).
Remove chicken from the grill and cover with foil. Let rest 10 minutes before serving.
In a small sauce pan, heat the remaining apricot sauce with Chicken Broth (2/3 cup). Stir and simmer until thickened.
Serve sauce over the grilled chicken. Enjoy!