Preheat oven to 425°F (220°C).

Combine dried apricots and water in a small saucepan.

Bring to a boil, reduce heat, and simmer for 10 minutes, partially covered.

Set aside apricot mixture.

Toast almonds and sesame seeds in the oven for 2 minutes, or until lightly browned.

Transfer 1/3 cup toasted almonds and 1/4 cup sesame seeds to a blender.

Pulverize with cumin, coriander, paprika, oregano, and salt.

Transfer the mixture to a small bowl.

Stir in olive oil and lemon juice to create a paste.

Mix half of the paste into the apricot mixture.

Place chicken breasts in a roasting pan, skin-side up.

Coat chicken with the remaining paste.

Pour apricot mixture around the chicken.

Roast in the lower third of the oven for 20-25 minutes, or until cooked through.

Cover the pan with aluminum foil if chicken browns too quickly.

Transfer chicken to a plate.

Spoon off excess fat from the pan.

Serve chicken topped with apricots and pan juices.

Sprinkle with the remaining almonds and sesame seeds.