Grind the almonds into a powder using a mini-processor, spice grinder or mortar-and-pestle. Soak the apricots in boiling water until plump, about 20 minutes. Drain & chop roughly.

Heat 1 tablespoon coconut oil in a large skillet over moderately high heat. Add the chicken breasts, season with salt & pepper, and cook until browned, 3-4 minutes per side. Remove chicken to a plate.

Add remaining tablespoon of coconut oil to the skillet and set over low heat. Add the ginger, garlic and onion and cook, stirring occasionally, about 10 minutes. Add the curry powder and the cayenne, stirring until fragrant, 3 minutes longer. Add the ground almonds and chicken broth and bring to a simmer. Return the chicken breasts to the skillet, and add the apricots. Simmer over low heat until the chicken is cooked through, 5-7 minutes.

Transfer to a platter and keep warm. Boil the sauce over medium heat until thickened, about 8 minutes. Stir in the coconut yogurt, season with salt & pepper to taste. Pour the sauce over the chicken and top with green onions.