In a small saucepan, combine apricot juice, jam, lemon juice, mustard, brown sugar, curry powder, salt, and pepper. Bring to a simmer. Cook until slightly thickened, 5 to 7 minutes; set aside.
Combine all ingredients; add salt and pepper to taste.
Heat grill to medium and oil the rack. Brush chicken with olive oil and season with salt and pepper. Place legs and thighs on grill, skin side down. Cover and cook 15 minutes. Add breast and wing pieces; cover and cook 20 minutes, turning pieces occasionally.
Brush on glaze and cook, turning occasionally, until skin is crispy and meat is cooked through, 5 to 7 minutes longer. Serve with salsa.