In a small bowl mix together the salt, pepper, paprika and turmeric. Season both sides of the chicken thighs.
Heat oil in a large skillet over medium heat. Add chicken to skillet, smooth side down. Saute for 6 minutes, then flip chicken and cook another 8-9 minutes, depending on the thickness of the chicken (internal temp should be 165°F). Remove chicken from pan to a plate and cover.
Add garlic and habanero to the pan juices and cook for a minute. Add the apricot preserves, vinegar, dijon mustard and Worcestershire sauce. Stir and bring to a boil. Lower heat and reduce for 3 minutes.