Prepare the Marinade: In a small saucepan over medium heat, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir until the sugar dissolves. In a small bowl, mix the cornstarch with water to make a slurry, then add it to the saucepan. Cook for 1-2 minutes until the sauce thickens. Let cool.

Marinate the Chicken: Place the cubed chicken in a large bowl or zip-top bag. Pour half of the cooled teriyaki sauce over the chicken, reserving the other half for basting and dipping. Marinate the chicken in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).

Preheat Grill or Broiler: Preheat your grill to medium-high heat or set your oven’s broiler to high. If using wooden skewers, soak them in water for 15-20 minutes to prevent burning.

Assemble Skewers: Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.

Cook the Skewers: Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through and slightly charred. Brush with reserved teriyaki sauce during the last few minutes of cooking for extra flavor. If using the broiler, place the skewers on a baking sheet and cook for 8-10 minutes, turning halfway through.

Serve: Garnish with sesame seeds and chopped green onions, if desired. Serve with steamed rice, grilled vegetables, or a fresh salad.