How long do I have till my chili garlic sauce spoils?
This is absolutely unsafe - it's a botulism risk. This isn't a matter of it going bad in the sense of becoming obviously spoiled and unpleasant to eat, it's a matter of it being a safety risk - it could look totally fine, but send you to the hospital.

What you're making should not be kept unrefrigerated at all. It's safe for short periods refrigerated, or essentially indefinitely in the freezer. The FDA's ultimate conclusion in this document on vegetables and herbs in oil is 4 days in the refrigerator. They do say that 10 days in the refrigerator is safe if it's 3-5C, and the recommended fridge temperatures are indeed 40F/4C or below, but many fridges are warmer than that, at least in spots (nearly 30%, according to that paper).

We have a past question, Botulism, Garlic, Cold pressed Olive oil and mason jars, covers in more detail exactly why this sort of thing is a botulism risk. It is possible to make it safe with just garlic and oil, through a very specific process (see for example How to make garlic oil in a safe way...tomorrow), and the same also works with certain herbs and oil, but that won't help you with your chili-garlic sauce. As the PDF linked from there says:


  The acidification procedure was developed for garlic, basil, oregano, and rosemary. Do not use it with other vegetables or herbs until the
  appropriate research has been conducted.


When confronted with this sort of advice, people often point out that things like this have been made by people all the time in the past, and they never got sick. It's true, many people never got sick. But it's also true that people have gotten severely ill from this sort of thing. Unless you want to take that risk, you have to go with the strict guidelines.