Heat your grill to medium heat. Spatchcock or flatten the chicken by removing the backbone. To remove the backbone, flip the chicken over so that it sits breast side down and, using a pair of kitchen shears, carefully cut along either side of the backbone. Flip the bird over and press down flatten.
In a small bowl, stir together the smoked paprika and cumin with ½ teaspoon of salt and a pinch of pepper. Rub the oil over both sides of the chicken and evenly sprinkle with the spice.Place the chicken bone side down onto the grill, close the lid, and cook for 30 minutes.
Meanwhile, prepare the sauce by combining the apricot jam, vinegar, Worcestershire sauce, ginger, and chili in a small pot. Bring to a simmer over low heat to combine and bring the flavours together. Set about 1 tablespoon of the sauce aside.
After 30 minutes, begin basting the chicken every 5 minutes or so and continue to cook until the internal temperature of the thickest part of the thigh reaches 165ºF.
Remove the chicken from the grill, brush with the reserved sauce, and set aside to rest for 10 minutes before serving.
