Grilled Chicken Sliders and Apricot Chutney Spread

Ingredients     3/8 teaspoon ground red pepper     1/2 teaspoon freshly ground black pepper $     1/8 teaspoon salt     1 1/2 pounds skinless, boneless chicken thighs $     Cooking spray $     3 apricots, halved and pitted     1 tablespoon water     1 tablespoon cider vinegar     1 tablespoon Dijon mustard     2 garlic cloves, chopped     8 (1.3-ounce) mini sandwich buns Preparation     1. Combine first 3 ingredients in a small bowl. Sprinkle chicken with pepper mixture. Place a large grill pan over medium-high heat; coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cool slightly; shred meat.     2. Recoat pan with cooking spray. Place apricots, cut sides down, on pan; cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes. Place apricots and next 4 ingredients (through garlic) in a food processor; process until smooth.     3. Spread about 1/2 teaspoon apricot chutney over cut side of each sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover with top half of bun.