Preheat oven to 375 degrees.
Mix the apricot preserves, ginger paste, and soy sauce together in a small bowl and set aside.
Rinse chicken thighs and pat dry.
Trim any excess skin. Season well with salt and pepper.
In a large, nonstick oven-proof skillet, melt 1 tablespoon butter over medium-high heat.
Place chicken thighs skin side down and brown.
Flip over and turn off burner.
Spoon some of the apricot ginger mixture over each thigh.
Place in the oven and bake 25-30 minutes or until chicken is cooked through.
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