1. Season the flour with salt and pepper and dredge the chicken pieces in to coat them.
2. In a dutch oven or heavy bottomed pan heat the oil and brown the chicken pieces. Remove the chicken and spill out most of the fat/oil leaving just two teaspoons.
3. To the hot oil add the onion, garlic and ginger and cook, stirring often for about two minutes until the onion softens making sure the garlic does not burn. Add the curry, and cumin and cook another minute. Add the coconut milk, water, apricots and agave and sriracha season to taste with salt and pepper.
4. Add the chicken back into the pot,bring to a boil and then lower to a simmer. Cover and cook for about 45 minutes stirring occasionally to prevent burning.