In a medium saucepan with a lid, heat evoo over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon salt. Cook, stirring frequently, until onions caramelized, about 15 minutes, being careful not to burn them. Add garlic and turmeric, stir and cook for another minute.

Add chicken and cook for 4 minutes, stirring to coat chicken with the onion and spice mixture.

Add broth and remaining salt, increase the heat and bring to a boil. Add rice and apricots, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 30 minutes (or per package instructions). Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork. Remove cardamom pods and star anise. Garnish with almonds and cilantro.