Prepare the Teriyaki Sauce:
In a small bowl, whisk the cornstarch with the water until smooth, creating a slurry. In a saucepan over medium heat, combine brown sugar, soy sauce, garlic, rice vinegar, ginger, honey, and sesame oil. Stir until sugar dissolves.

Thicken the Sauce:
Slowly pour in the cornstarch slurry while stirring. Allow the mixture to simmer until it thickens to a shiny glaze-like consistency—typically 2–3 minutes. Remove from heat and let cool slightly.

Marinate the Chicken:
Place the chicken cubes in a bowl or resealable bag. Pour about half of the teriyaki sauce over them, ensuring each piece is coated. Reserve the remaining sauce for later glazing. Marinate for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.

Skewer the Chicken:
Preheat your grill or grill pan to medium-high (about 375–400°F). Thread the marinated chicken onto skewers, leaving a small space between pieces to ensure even cooking.

Grill the Skewers:
Grill the skewers for 10–12 minutes total, turning every 2–3 minutes. Brush the reserved teriyaki sauce over the chicken during the last few minutes to build a glossy finish. Ensure chicken reaches an internal temperature of 165°F for safety.

Serve & Garnish:
Remove skewers from heat. Garnish with a sprinkle of sesame seeds and chopped green onions just before serving. These add visual contrast and a fresh, nutty balance to the sweet glaze.