For marinade, combine yogurt, honey, ginger, cilantro, cardamom, cinnamon, cumin, coriander, paprika, cayenne and garam masala, and pulse in a food processor. Set aside 1/2 cup (125 ml). Marinate chicken with remainder of sauce for 24 hours in refrigerator.
Before cooking, wipe off excess yogurt sauce, and discard marinade. Sear chicken in non-stick pan and place on baking tray to finish cooking in 350°F oven for eight minutes.
Transfer to four plates and spoon reserved marinade overtop. Sprinkle almonds and apricots on each breast. Finish plates with a sprig of cilantro. Serve with vegetables or rice.
Per serving: 427 calories, 59 g protein, 12 g fat (4 g saturated fat), 20 g carbohydrates, 2 g fibre, 162 mg cholesterol, 194 mg sodium