Combine the cornstarch and water in a small bowl until smooth.

In a medium saucepan, add brown sugar, soy sauce, minced garlic, rice vinegar, ginger, honey, and sesame oil.

Pour in the cornstarch-water mixture and stir well. Heat over medium heat, stirring frequently, until the sauce reaches a simmer and lightly thickens into a dark brown glaze.

Remove the saucepan from heat and let it cool completely. To speed things up, you can place it in the refrigerator.

In a large ziplock bag, add the cubed chicken pieces.

Pour half of the cooled teriyaki sauce over the chicken, seal the bag, and gently shake to coat the chicken evenly.

Marinate in the fridge for at least 30 minutes. Reserve the remaining sauce for later use.

Preheat your grill to medium heat.

Take the marinated chicken from the ziplock bag and thread the pieces onto the skewers, leaving space between each piece.

Lightly oil the grill grates to prevent sticking.

Place the chicken skewers on the grill and cook for about 20-30 minutes, turning them every 3-4 minutes.

Check that the internal temperature reaches 165 degrees Fahrenheit. Baste with reserved teriyaki sauce during the last few turns.

Remove the skewers from the grill and serve hot, garnished with chopped green onions and sesame seeds if desired.