Start by cutting your chicken thighs into even, bite-sized pieces, and pat them dry with paper towels.

In a medium bowl, combine soy sauce, brown sugar, minced garlic, freshly grated ginger, rice vinegar, and cooking oil to create a savory marinade.

Toss the chicken pieces in the marinade, cover, and refrigerate for at least 30 minutes.

Carefully thread the marinated chicken onto your skewer, leaving small gaps between each piece.

Preheat your grill to medium-high heat, around 400°F (200°C).

Place the skewers on the grill and cook for 8-10 minutes, turning occasionally.

During the last few minutes of cooking, brush the skewers with the reserved marinade that you boiled for safety.

Once cooked, remove the skewers from the grill and let them rest for a few minutes, then garnish with sesame seeds and chopped green onions.