Put chipotle in adobo sauce in a blender and puree until very smooth. You will use 1 tablespoon of this puree in the sauce. Reserve the remainder in a jar or covered container in the refrigerator for another use.
Heat a large skillet over medium-high heat. Generously season chicken thighs with salt and pepper. Add olive oil to pan and then add chicken thighs, skin side down. Brown well (about 5 minutes), turn over and brown the side, another 3-4 minutes. Remove chicken thighs from pan and set aside on a plate. Pour the olive oil from the pan. Return pan to heat and add the butter and the sliced apricots. Cook for 3 minutes. Add the sliced green onions, minced garlic, lemon juice and zest, 1 tablespoon of the chipotle puree and ½ cup chicken stock. Raise heat to high, bring to a boil then add the chicken thighs back to the sauce including any juices that have accumulated on the plate. Lower heat to medium-low, cover pan and cook for 18 minutes or until the chicken is cooked through. Remove chicken to a serving platter.
With a fork or small whisk blend the cornstarch with the remaining 1 tablespoon of chicken stock until very smooth. Stir into sauce until the sauce is thick and glossy, about 1 minute. Pour sauce over chicken, garnish with sliced green onions and serve.