Seared Chicken With Sriracha Barbecue Dipping Sauce

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1/4 cup chopped shallots

2 tablespoons sugar

2 tablespoons fresh lime juice

1 tablespoon fish sauce

4 garlic cloves, minced

1 1/2 teaspoons dark sesame oil, divided

8 (2-ounce) skinless, boneless chicken thighs

3 tablespoons ketchup

1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

2 teaspoons honey

1 teaspoon grated peeled fresh ginger

4 teaspoons rice vinegar

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