Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
Bring jam, honey, paprika, chilli flakes and mustard to a boil in a small saucepan over medium heat.
Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.