In a small bowl, combine cornstarch and 2 tablespoons of water to create a smooth paste.

In a medium saucepan, add soy sauce, 1 cup water, brown sugar, honey, minced ginger, and minced garlic.

Stir in the cornstarch/water mixture.

Over medium heat, bring the sauce to a simmer while stirring frequently.

Cook until the sauce lightly thickens and turns dark brown.

Remove the saucepan from heat and allow it to cool completely. You can speed up the cooling process by placing it in the fridge.

Place the cubed chicken in a large bowl.

Pour half of the cooled teriyaki sauce over the chicken.

Stir to coat the chicken thoroughly.

Cover the bowl and refrigerate, allowing the chicken to marinate for at least 30 minutes.

When the chicken has finished marinating, heat a large saucepan over medium heat.

Add a little cooking oil to the pan.

Using tongs or skewers, place the marinated chicken on the grill or in the saucepan.

Turn the chicken every 2-3 minutes to ensure even cooking.

Cook until all sides are browned to your liking, and the chicken is cooked through.

While the chicken is cooking, warm the remaining teriyaki sauce in a separate saucepan over low heat. Heat it just enough to warm it through, but not to a boil.

Once the chicken is done, pour the warmed teriyaki sauce over it.

Serve the chicken teriyaki kabobs with chopped green onions and a sprinkle of sesame seeds, if desired.