Pound chicken to an even 1/2" thickness.

Season both sides of chicken with salt and pepper.

Pour olive oil in pan and preheat over medium high.

Meanwhile, whisk together apricot preserves, chili sauce, sriracha, garlic paste, and onion powder.

When pan is hot, place chicken in pan. Cook about 4 minutes. Turn chicken and baste with sauce.

Cook 4 minutes more. Turn and baste generously again, cooking until chicken is no longer pink.