Preheat the oven to 350°F (175°C). Line a baking sheet with foil or parchment and lightly spray or brush with oil.
In a bowl or resealable plastic bag, combine the Greek yogurt, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.
Add the chicken slices to the yogurt mixture and toss or press to coat each piece completely.
Spread the sliced almonds in a shallow dish. Dip each coated chicken piece into the almonds, pressing so almonds adhere to both sides, then place on the prepared baking sheet.
Bake the almond-crusted chicken for 15–20 minutes, until the chicken is cooked through and no longer pink in the center.
While the chicken bakes, heat 1 teaspoon olive oil in a saucepan over medium heat.
Add the chopped onion and sauté about 5 minutes, until soft and translucent.
Stir in 1/4 teaspoon kosher salt, pepper to taste, and the minced thyme; sauté another 1–2 minutes.
Add the cherry preserves and 3 tablespoons balsamic vinegar, stirring until the preserves melt and the sauce thickens, about 5 minutes.
Spoon the warm apricot-balsamic sauce over the baked chicken and serve.
