In a large bowl, whisk together mayonnaise, Greek yogurt, mango chutney, curry powder, and Dijon mustard until well combined.
Add the cooked chicken to the dressing, tossing to coat evenly.
Fold in the chopped dried apricots, raisins, and toasted slivered almonds.
Season the mixture with salt and black pepper to taste, adjusting as needed.
Cover the bowl and refrigerate the Curried Coronation Chicken for at least 1 hour to allow the flavors to meld.
Before serving, garnish with fresh cilantro for a burst of freshness.
Serve the Curried Coronation Chicken in sandwiches, wraps, or on a bed of salad greens.
