In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

Place the chicken pieces in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Remove the chicken from the marinade and thread the pieces onto the skewers, leaving a little space between each piece.

Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Baste with any remaining marinade during the last few minutes of cooking for extra flavor.

In a small saucepan, combine the cornstarch and water, stirring until smooth. Add the remaining marinade and bring to a simmer over medium heat. Cook for 2-3 minutes until the sauce thickens.

Remove the skewers from the grill and drizzle with the thickened teriyaki sauce. Garnish with chopped green onions and sesame seeds before serving.