Place the chicken breasts in a small pot and cover with chicken broth (or water). Bring to a boil, reduce heat, and simmer until cooked through, about 10–15 minutes depending on thickness.
Drain the chicken and let it cool completely, then chop into roughly 1/2-inch pieces (or smaller if preferred).
While the chicken cooks, optionally toast the curry powder in a dry skillet over medium-high heat for 30–60 seconds until very fragrant, taking care not to burn it.
In a large bowl, whisk together the mayonnaise, crème fraîche or Greek yogurt, heavy cream, apricot jam or mango chutney, toasted or plain curry powder, and tomato paste until smooth.
Stir in the very finely chopped dried apricots. Reserve most of the toasted almonds and cilantro for garnish if you prefer them on top.
Add the cooled, chopped chicken to the sauce and fold gently until evenly coated.
Refrigerate the salad for at least a couple of hours to allow flavors to meld.
Serve the coronation chicken sprinkled with toasted sliced almonds and chopped cilantro, or use as a sandwich filling, on lettuce, or with rice or baked potatoes.
