Heat oven to 425°F (218ºC) with rack set in middle position.
In a large bowl, toss together broccoli, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon red pepper flakes; transfer broccoli to a baking sheet.
In now empty bowl whisk together preserves, remaining tablespoon oil, garlic, Dijon, thyme, remaining 1 teaspoon salt and remaining ¼ teaspoon red pepper flakes for the glaze.
Nestle chicken among broccoli on sheet; brush chicken with half of the glaze.
Roast broccoli and chicken for 10 minutes then brush chicken with remaining glaze and stir broccoli. Continue to roast until an instant-read thermometer, inserted in the thickest part of the chicken tender, registers 165°F (73ºC), about 10 minutes more.
Sprinkle apricots and almonds over the chicken and broccoli and serve with lemon wedges.