In a medium saucepan, whisk together the cornstarch and water until smooth. Add in the brown sugar, soy sauce, minced garlic, rice vinegar, fresh ginger, honey, and sesame oil. Heat over medium heat, stirring constantly, until the mixture comes to a simmer and slightly thickens, about 5 minutes. Once ready, remove from heat and let it cool for easier handling later.

Cut your chicken thighs or breasts into bite-sized cubes and place them in a large ziplock bag. Pour half of the cooled teriyaki sauce over the chicken, sealing the bag tightly while ensuring all pieces are well-coated. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or ideally up to 2 hours for deeper flavor absorption.

While the chicken marinates, get your grill ready by preheating it to medium heat, around 350°F to 400°F.

Once the chicken is marinated, take the soaked wooden skewers and thread the chicken pieces onto them, leaving a little space between each piece for even cooking.

Place the assembled skewers on the hot grill, turning them every 3-4 minutes to achieve that perfect caramelization and those lovely grill marks. Grill until the chicken is fully cooked and the internal temperature reaches 165°F, about 20-30 minutes.

Once grilled, carefully remove the skewers from the grill and let them rest for a couple of minutes. For an added touch, sprinkle freshly chopped green onions and sesame seeds over the teriyaki chicken skewers before serving.