Heat the oil in a nonstick frying pan, add the onion, garlic and red pepper and stir-fry for 3–4 minutes until softened.
Add the spices and continue to fry for 1 minute, then add the chicken and cook for 2 minutes until browned all over. Add the rice to the pan and stir to combine.
Stir in the chicken stock and apricots, cover tightly and simmer for 15 minutes until the rice is cooked through and the chicken is tender. Leave to stand, covered, for 5 minutes.
Scatter over the coriander and top each serving with a spoonful of yogurt. Serve immediately.