Dice the apricots finely. Caramelise the sugar in a small pan. Add the apricots and caramelise briefly. Add the apricot juice and boil the caramel loose. Pour into a bowl.
Clean, rinse and finely chop the chilli pepper. Stir in chilli, lime zest and cranberries. Season to taste with salt.
Rinse chicken breast, pat dry and cut into bite-sized pieces. Whisk the egg with some salt and pepper. Season chicken with salt and pepper. Then turn in the whisked egg and finally in the grated coconut.
Heat plenty of oil in a large pan and fry the chicken pieces in it until golden brown. Drain on kitchen paper and place on wooden skewers. Serve the chicken skewers together with the salsa.