Curry Chicken Salad

Name: Curry Chicken Salad
Ingredients: For the Madras Spice Blend:; 1 tablespoon (8g) cumin seeds; 1 tablespoon (5g) coriander seeds; 1/2 teaspoon (2g) fennel seeds; 1/2 teaspoon (2g) fenugreek seeds; 1/2 teaspoon (2g) black peppercorns; 1/2 teaspoon (2g) yellow mustard seeds; 1 tablespoon (8g) ground turmeric; 1/4 teaspoon (1g) garlic powder; 1/8 teaspoon cayenne pepper; For the Poached Chicken and Chicken Salad:; 2 quarts (2L) room-temperature water; 1 tablespoon plus 2 teaspoons (19g) Diamond Crystal kosher salt, divided; if using table salt use half as much by volume or the same weight; 1 1/2 pounds (680g) boneless, skinless chicken breasts (about 4 medium breast halves); 1/2 cup (4 ounces; 112g) mayonnaise, homemade or store-bought (in this case, preferably Hellmann’s); 2 tablespoons (38g) apricot preserves; 1 1/2 tablespoons (8g) Madras Spice Blend; 1/4 cup (36g) golden raisins; 1/4 cup (24g) thinly sliced scallions, white and light green parts only