Combine teriyaki sauce, honey, apricot preserves, rice vinegar, sesame oil, and minced ginger in a large food storage bag. Reserve 2 tablespoons of the mixture.

Pierce the chicken pieces several times with a knife.

Place the chicken in the bag, seal, and refrigerate for 1 hour to marinate.

Preheat oven to 375°F (190°C).

Line a jelly roll pan with foil.

Transfer the chicken pieces to the prepared pan, discarding the bag and marinade.

Roast the chicken for 40-50 minutes, or until no longer pink near the bones, brushing with the reserved mixture during the last 5 minutes of cooking.

Let the chicken stand for 10 minutes before serving.

Sprinkle with sliced scallions and sesame seeds before serving.