Cut chicken parts into 2-inch pieces, using a cleaver, chopping straight down through the bone (or have a butcher do it for you). Combine vinegar, water, honey or maple syrup, soy sauce, sherry, chili sauce, and cornstarch for sauce; set aside. In a wok or large frying pan, heat oil and stir-fry chicken over high heat for about 15 minutes or until tender and golden brown. Add fresh apricots; stir-fry about 2 to 3 minutes. Pour sauce mixture over chicken; cook, stirring until thickened. Garnish with green onion slivers. Makes 6 servings.