Mix oil, curry, salt and pepper in dish. Add chicken; coat.
Prepare outdoor grill to medium-hot, or heat oven broiler.
Cook preserves, juice, vinegar, sugar, curry and pepper flakes in saucepan over medium-low heat until thickened, 10 minutes. Divide in half; reserve half for basting and half for serving as a sauce.
Grill or broil chicken 3 to 4 minutes per side, basting with half of glaze for last few minutes, until internal temperature registers 170°F. Serve with reserved glaze and accompaniments.