In a medium bowl, combine 1/3 cup honey, soy sauce, 1/4 cup rice vinegar, ginger and onion powder.
Add chicken; cover and refrigerate to marinate 30 minutes.
To make dipping sauce, in a small saucepan over medium-high heat, bring remaining 1/2 cup honey and 1/2 cup rice vinegar to a boil.
Add apricots and return to a boil.
Simmer 2 to 3 minutes.
Remove from heat; cool slightly, then purée to desired consistency in a blender or food processor.
Season with salt and pepper; set aside.
Line a baking sheet with parchment paper.
Place sesame seeds in a shallow dish.
Coat nuggets with sesame seeds and place on prepared baking sheet.
Bake at 375 degrees for 15 to 20 minutes, or until fully cooked.
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