Whisk together the sugar-free apricot preserves, gluten-free soy sauce, rice vinegar, sesame oil, garlic puree, ginger puree, brown sugar (or sweetener), and granulated Stevia to make the sauce.
Trim chicken pieces, removing fat and any undesirable parts. (If using thighs, I use kitchen shears to cut out the little pockets of fat on the back side.)
Heat the oil in a 12 inch frying pan. (I used my favorite Green Pan, which was perfect for this.)
When the oil is hot, add the chicken pieces skin side down, season with salt and fresh ground black pepper, and cook over medium-high heat just until the chicken starts to brown, about 4 minutes.
Reduce heat to medium low, add the sauce, and continue to cook the chicken in the sauce, turning a few times, just until chicken pieces are cooked through and glazed with sauce, about 4-5 minutes longer. DO NOT OVERCOOK or the chicken will be tough.
Garnish with toasted sesame seeds if desired and serve hot.
