Make the spice mix by combining the paprika, dry mustard, dried thyme, salt and freshly ground black pepper in a small bowl.

Rub the spice mix on both sides of the chicken pieces. Let the chicken rest for 15 minutes to absorb the spices.

In a small saucepan, whisk together the BBQ sauce, soy sauce and apricot preserves. Bring the mixture to a boil and simmer for a few minutes. Set the sauce aside.

Pre-heat your indoor or outdoor grill to medium heat (about 375°F). Place the chicken, skin side down, on the grill over direct heat and cook for 5 minutes on each side. Then brush the sauce on the chicken and move it to indirect heat on your outdoor grill and close the grill lid. If using an indoor electric grill, lower the heat to 350˚F and close the lid (if you have one). Cook for another 10 to 12 minutes, until the chicken reaches and internal temperature of 160°F on an instant read thermometer.

Let the chicken rest for 5 minutes, loosely tented with foil and then serve with more BBQ sauce at the table if you like.