In a large skillet cook bacon over medium-low heat until crisp; drain on paper towels. Place bacon on parchment paper; brush evenly with maple syrup.
Wipe out skillet. Heat oil in skillet over medium heat. Add 1/3 cup of the onion; cook until tender. Stir in apricots, ginger, and garlic. Cook for 2 to 3 minutes or until apricots soften, stirring occasionally. Stir in brown sugar, vinegar, hot pepper sauce, raisins, and allspice. Cook and stir for 1 minute; remove from heat. Cover and keep warm.
In a large bowl combine egg, pecans, curry powder, sea salt and pepper. Add chicken; mix well. Shape chicken mixture into six 1/2- to 3/4-inch-thick patties.
For a charcoal grill, grill patties on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until no longer pink (165 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on lightly greased grill rack over heat. Cover; grill as directed.)
Serve burgers on buns with apricot mixture and bacon slices.