Whisk all the ingredients, except the chicken, together in a medium bowl until combined, then pour into a gallon-sized sealable plastic bag. Add the cubed chicken and massage a bit to ensure the chicken is evenly coated with the yogurt marinade. Place the plastic bag in the refrigerator for 3 hours to marinate. Begin to soak bamboo skewers at least 30 minutes before you are ready to grill the chicken. Remove the chicken from the plastic bag and skewer one cube of chicken followed by one quarter of an apricot onto the skewer. Repeat this order one more time, then add a third piece of chicken and set aside. Repeat this process until eight skewers have been assembled. Season the chicken with a bit of salt then place the skewers onto either a lightly greased outdoor grill, or into a lightly greased grill pan that has been set to medium-high heat. Cook the skewers for seven to eight minutes, rotating halfway through. Remove skewers from grill once the chicken is cooked through and the juices run clear.