Let's begin with the sauce. Combine cornstarch and water in a small bowl to create a slurry. This will be your thickening agent.

In a medium-sized saucepan, bring together the rest of the ingredients: brown sugar, soy sauce, minced garlic, rice vinegar, minced fresh ginger, honey, and sesame oil. Add the cornstarch slurry to this flavorful mixture.

Frequent stirring is key! Bring your sauce to a simmer, until it thickens slightly and turns a rich dark brown color. Once it achieves the perfect consistency, take the sauce off the heat and let it cool completely. If you're in a hurry, the fridge can speed up this process.

When your sauce is cool, it's time to prepare your chicken. Cube your chicken pieces into 1" size, ideal for skewering. Place these chicken cubes in a large ziplock bag.

Pour half of your freshly prepared sauce into the bag with the chicken. Make sure to coat each piece by gently shaking the bag. Let this sit and marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful your chicken will be. Keep the remaining sauce for later.

Now, the fun part – skewering the chicken. Once your chicken is marinated to perfection, arrange the cubes on the skewers.

Heat your grill to medium heat. If you don't have a grill, a griddle pan will do the trick too!

When the grill is hot enough, place your chicken-laden skewers on it. Make sure your grill is lightly oiled to prevent sticking.

Grill the skewers, turning them every 3-4 minutes to ensure even cooking. This should take about 20-30 minutes. To check if the chicken is cooked, the internal temperature should reach 165 degrees Fahrenheit.

During the last few turns, baste your skewers with the remaining teriyaki sauce. This will enhance the flavors and give your skewers that delicious glaze.

Finally, remove your Chicken Teriyaki Skewers from the grill and serve. For added aesthetics and flavor, sprinkle chopped green onions and sesame seeds on top. Enjoy your homemade Chicken Teriyaki Skewers, made to perfection!