Preheat oven to 375°F and line a baking sheet with parchment paper.

Soak dried apricots in a cup of warm water for 10-15 minutes, and then chop them.

To create stuffing, combine apricots, bacon, onion, garlic, breadcrumbs, sage, and parsley flakes in a mixing bowl. Set aside.

Mix black pepper and salt in a small bowl and set side.

Place a chicken thigh, skin side down (where the skin would be), on a cutting board and cover with a piece of wax or parchment paper; pound with a meat mallet or a heavy skillet to flatten the thigh. Place the flatten thigh on a clean plate and set aside. Repeat with each thigh.

Lay a flattened thigh on a cutting board skin side down, and sprinkle with salt and black pepper mixture. Spread about 2 tbsp of stuffing on the thigh and press down with your fingers. Carefully roll the thigh and secure the roll with a toothpick. Place on a baking sheet. Repeat with all thighs. Use the leftover stuffing to sprinkle on the top of the stuffed thighs.

Bake at 375°F for 40-45 minutes or until a thermometer inserted sideways registers 175°F.

Remove the toothpicks and serve hot or cold.