In a small bowl, combine cornstarch with water, whisking until smooth for the teriyaki sauce.

In a saucepan, mix brown sugar, soy sauce, minced garlic, rice vinegar, grated ginger, honey, and sesame oil over medium heat until it simmers and thickens.

Remove the sauce from heat and let it cool before using it to marinate the chicken.

Cube the chicken into bite-sized pieces and marinate in a ziplock bag with half of the cooled teriyaki sauce for at least 30 minutes.

Preheat your grill to medium heat (about 350°F) and soak wooden skewers in water.

Thread marinated chicken pieces onto the skewers, leaving space between each piece.

Grill the skewers for about 15-20 minutes, turning every 3-4 minutes until cooked through.

Baste the chicken with the reserved teriyaki sauce during the last few minutes of grilling.

Let the skewers rest for a few minutes before serving, topped with sesame seeds and chopped green onions.