Begin heating your oil in a heavy bottomed pan or skillet over medium high heat. You want enough oil to competely coat the bottom of the pan and cover the chunks of chicken almost completely, about 1.5 inches or so.
Meanwhile, lightly toss the chicken in the flour and garlic powder and set aside while the oil heats.
Prepare the sauce by combining the apricot preserves, soy sauce, brown sugar, white vinegar, chili flakes and ginger in a sauce pot. Heat over medium heat until all ingredients are thoroughly combined and the preserves have mostly broken up/dissolved into the sauce. Allow the sauce to simmer so that it thickens.
When the oil is hot (you will begin to see it ripple in the pan), and while the sauce simmers, place your coated chicken cubes into the hot oil (gently!) and allow them to cook for approximately 6-7 minutes, until the outside is light golden brown and the inside is cooked completely. *If your oil begins to darken significantly while the chicken is cooking, turn the heat down and momentarily remove the pan from the heat in order to ensure it doesn't burn. You don't need to turn the cubes from side to side - if they're all submerged in the oil, you only need to move them to make sure they aren't sticking to one another.
When the chicken is cooked, toss it in the sauce, reserving most of the sauce. Serve over rice or with steamed vegetables, topped with the remiaining sauce, some spring onions, peanuts, sesame seeds and/or any other garnish you prefer! Enjoy!