Place the chicken breasts in a large bowl and pour in 1 tablespoon of the avocado oil, sea salt, and Tagine Seasoning . Massage the chicken with your hands to evenly coat with the spices.
Preheat oven to 400F. Heat a large cast-iron pan over medium-high heat. Add the chicken and sear on both sides until well browned, about 2 to 3 minutes per side. Pour in the wine and allow it to come to a boil. Remove from the heat.
Add the peaches and apricots around the chicken, cut side up. Scatter the cherries around the pan and lay the thyme sprigs on top of the chicken and fruits. Drizzle with the remaining 1 tablespoon of avocado oil and the white wine vinegar.
Place the pan in the oven and roast for 15 to 17 minutes, until the chicken reads 165F on a meat thermometer when entered into the thickest part, and the peaches are golden brown on top.
Remove the pan from the oven and drizzle the fruits with the honey. Slice the chicken breasts thinly on a diagonal and return to the pan. Spoon pan juices over top of chicken and sprinkle the pan with pistachios and fresh mint.