1. In large nonstick skillet, heat oil over high heat. Add chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to bowl. Add curry powder, ginger, and garlic to skillet, and cook for 30 seconds, stirring.
2. Stir in broth, apricot preserves, coconut flakes, and orange peel; bring to a boil. Dissolve cornstarch in 1 tablespoon water; whisk into sauce and bring to a boil. Stir in green onions and tomatoes, and cook 1 minute more. Stir in cooked chicken and heat through, about 1 minute. Transfer to serving bowl, and sprinkle with cilantro, if desired. Makes 4 servings.