Season chicken with salt and pepper. Heat olive oil in a pan over medium heat and cook (5minutes per side) until browned. Lower the heat, cover with a lid, and let cook (15-20minutes more). Let rest (5 minutes), then chop into bit sized pieces.
Chop the celery, apple, onion, apricot, and parsley. Place all chopped ingredients in a mixing bowl.
Add mayo, curry powder, salt, and pepper. Stir together until well mixed. Taste and adjust seasonings as desired.
Clean and dry lettuce. Stuff each leaf with chicken salad and serve.
Crack the egg into a jar. Add lemon juice and salt. Add avocado oil, and allow to stand (10 seconds) until the egg falls to the bottom. Using an immersion blender, blend (10-15seconds) until thick and creamy. Taste and adjust flavor as desired with salt, lemon, pepper, dill, mustard, or other seasonings. Cover and refrigerate.