In a medium bowl, whisk together the cherry preserves and orange juice.
Season the chicken tenders with salt and pepper.
Heat 1½ teaspoons olive oil in a large nonstick skillet set over medium-high heat.
Cook the chicken tenders until just cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate.
Heat ½ teaspoon olive oil in the same pan, set over medium heat. Add the onions and cook until tender and just turning brown, about 5 minutes. Add the ginger and cook for 1 minute.
Stir the cherry preserve mixture into the onions and simmer until the sauce thickens slightly, about 3 minutes.
Return the chicken to the pan and turn to coat with the sauce. Serve.