Combine thyme, sage, salt, and pepper; rub over chicken pieces, coating evenly.
Spray a 10-inch skillet with nonstick coating. Add chicken to skillet. Cook chicken over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once. Remove from skillet; keep warm.
Stir together jam, orange juice, and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce. Makes 4 servings.