In a large resealable plastic bag, combine marinade ingredients with chicken, and marinate at least 3 hours in the refrigerator. Drain chicken and discard marinade.
In a nonstick pan, heat oil over medium-high heat. Add onion and cook until soft, 5 minutes. Add ginger, curry powder, and garlic, and cook 1 minute more. Stir in peaches, apricot preserves, vinegar, and salt, and cook 3 minutes. Transfer to bowl. Stir in green onion and cilantro.
Grill cutlets over low heat until cooked through, about 12 minutes. Serve with chutney.