In a medium bowl, whisk together the miso, sesame oil, apricot jam, sambal oelek, ponzu, and water.
In another medium bowl, combine the chicken, 1 teaspoon Kosher salt, freshly ground black pepper, and corn starch.
Heat a drizzle of avocado oil in a large pan over medium-high heat. Working in two batches, (more batches if multiplying the recipe) making sure not to overcrowd the pan, sear chicken until nicely golden brown, 2-4 minutes per side. Transfer to a plate and repeat with the next batch.
When second batch is finished, lower the heat to medium-low and add chicken from the first batch back into the pan with the second batch. Add garlic and ginger and cook, stirring, for 30 seconds to 1 minute, until golden brown and fragrant.
Add miso sauce mixture into the pan and cook, stirring occasionally, for 1-3 minutes, until chicken is cooked through and sauce is thickened.
Remove from heat and add a squeeze of lime juice from one wedge of lime. TIP: If sauce has thickened too much, add a small splash of hot water and stir to combine. If sauce isn’t thick enough, continue cooking for a bit longer until reduced to your liking.
Divide Scallion Garlic Rice, Spicy Miso Apricot Chicken, and Herby Jalapeno Cucumber Salad between bowls. Sprinkle toasted sesame seeds on top and serve with extra lime wedges on the side.