Preheat oven to 375 degrees F. Place chicken in a shallow roasting pan. Sprinkle with salt and black pepper. Roast 40 to 45 minutes or until done (at least 175 degrees F in the thigh).
Meanwhile, for sauce, in a large skillet heat oil over medium-high heat. Add shallots; cook 5 minutes or until golden, stirring occasionally. Stir in apricots and brown sugar; cook just until sugar melts. Carefully stir in port and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes or until liquid is reduced to about 1/4 cup. Add broth and chipotle pepper. Simmer, uncovered, 3 to 4 minutes or until liquid is reduced by half. Stir in honey and tequila. Simmer, uncovered, 2 to 3 minutes more or until slightly thickened.