Whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a medium bowl. In a small bowl, combine cornstarch and water to create a slurry.

Cut chicken thighs into uniform pieces for even cooking. Thread onto soaked wooden skewers, leaving small spaces between pieces so they cook evenly. You should have about 8-10 skewers.

Heat a large skillet or grill pan over medium-high heat. Cook skewers for 3-4 minutes per side until chicken is golden and cooked through. The internal temperature should reach 165°F, and juices should run clear.

Pour the teriyaki sauce mixture into the same pan after removing skewers. Bring to a gentle boil, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.

Return skewers to the pan and toss gently to coat with the thickened teriyaki glaze. Sprinkle with sliced green onions and sesame seeds before serving.