Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with olive oil. Bake for 12 minutes. Flip the chicken, then add the asparagus to the other side of the pan. Toss with 1 tablespoon oil, salt, and pepper. Return to the oven another 5 minutes, until the chicken is cooked through. Reduce the oven temp to 425° F.Meanwhile, mix the apricot preserves, soy sauce, balsamic vinegar, garlic, ginger, and red pepper flakes in a glass jar or bowl. Pour the sauce over the chicken, tossing to combine. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.Serve the chicken, asparagus, and sauce over bowls of rice topped with basil and sesame seeds.