1-Prepare the teriyaki sauce: Whisk cornstarch into water until smooth, combine with brown sugar, low sodium soy sauce, minced garlic, rice vinegar, fresh minced ginger, honey, and sesame oil in a saucepan; simmer over medium heat, stirring frequently, until sauce thickens and turns dark brown, about 3-4 minutes. Cool completely, then reserve half for basting and dipping.

2-Marinate the chicken: Cut 2 pounds boneless, skinless chicken thighs into 1-inch cubes and pat dry. Place chicken in a zip-top bag, pour in half of the cooled teriyaki sauce, seal, and shake to coat. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.

3-Assemble the skewers: Soak wooden skewers in water for at least 30 minutes (or use metal skewers). Thread marinated chicken onto skewers, leaving small gaps between pieces for even cooking; optionally use two parallel skewers per set to prevent spinning.

4-Grill the skewers: Preheat grill to medium heat (around 350°F) and lightly oil the grates. Place skewers on the grill and cook for 20-30 minutes, turning every 3-4 minutes. During the last few turns, brush the reserved teriyaki sauce onto chicken. Grill until internal temperature reaches 165°F.

5-Rest and serve: Let the skewers rest for 2-3 minutes off the grill to allow juices to redistribute before serving.