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Remove the skin from the chicken and place the skin in a food processor, together with the walnuts, garlic, Dijon mustard, and blitz to a smooth paste. Set aside.
Sweat the onion in olive oil over medium heat until soft, approximately 5-8 minutes.
Add in the khmeli suneli powder and ground coriander and cook for another minute.
Stir through the walnut paste and cook for 5 minutes until toasty and aromatic.
Add in the stock and the apricots and bring to the boil, simmering for 5 minutes.
Taste for seasoning.
Shred the meat from the chicken and stir into the sauce. Set aside to cool in the fridge.
To make the dressing, in a large bowl add yoghurt, mayonnaise, lemon zest and juice, chopped celery and coriander and season to taste with salt and pepper.
Taste the chicken in walnut sauce (seasonings are different when food has cooled down).
Garnish with a bed of salad leaves, celery and coriander leaves over the top and serve as part of a larger offering, eating it san choy bow style.