• Add 4 tablespoons ghee to a large pan over med-high heat.
• Add all the chicken in one even layer. Add 1 teaspoon of salt and ¼ teaspoon of black pepper to the chicken. After the chicken browns at the bottom (about 3 minutes), flip it, and brown the other side just like you did the first side, for another 3 minutes or until golden.
• Remove chicken to a clean plate.
• Add 2 tablespoons ghee to the pan on medium heat, and add in the onion.
• Give it a mix and let it start to fry. It should start to get a little golden along the edges, but not burnt. Occasionally, give the onions a mix and cook until fried and golden (about 10-15 minutes).
• If they're starting to burn on the bottom, lower your heat a bit. However, if it’s not hot enough, they won’t appear crisp and golden, so you'll need to turn the heat up a tad.
• Once golden brown, add 1 teaspoon of salt, ¼ teaspoon black pepper, turmeric powder, and red chili flakes, and give it a good mix for about 10 seconds or so.
• Then turn the heat to medium-low and add in the dried apricots and apricot preserves. Mix.
• Mix in the vinegar.
• Mix in ¾ cup water.
• Add the chicken back in, spoon the sauce over it, and let it simmer for about 10 minutes to fully cook the chicken and reduce the sauce.
• Meanwhile, slice the croissants in half, horizontally, but leave it connected at the back so that it opens, but isn’t two separate pieces.
• Add as much cheese as you like to the top half and place it open, face up on a baking tray.
• Broil in the oven to melt the cheese and make the croissant warm and flaky. This should take about 3-5 minutes. Keep an eye on it so that it doesn’t burn.
• After everything is ready, place 2-3 chicken tenders on each croissant, spoon over the apricot and fried onion reduction, close, and enjoy!

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