Begin by cutting the chicken into half-inch pieces or long strips against the grain. This ensures the chicken remains tender when cooked. Place the cut chicken into a bowl or a resealable plastic bag.

In a mixing bowl, combine the sesame oil, soy sauce, honey, rice wine vinegar, granulated garlic, ginger powder, and white pepper. Whisk until the ingredients are well incorporated. Pour the marinade over the chicken, ensuring every piece is evenly coated. Cover the bowl or seal the bag, then refrigerate for 1–2 hours to allow the flavors to develop.

While the chicken marinates, soak wooden skewers in cold water for 10–15 minutes to prevent them from burning during grilling. If using metal skewers, skip this step.

Thread the marinated chicken onto the skewers, leaving a small gap between each piece to ensure even cooking. Aim to fill the skewers halfway to two-thirds for a manageable portion size.

Preheat your grill to 400°F (200°C). Place the chicken skewers onto the hot grill, close the lid, and cook for 7–8 minutes per side. Flip the skewers once to achieve even cooking and grill marks. Ensure the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.

Remove the chicken skewers from the grill and garnish them with sliced green onions or sesame seeds. Serve immediately while hot, paired with your choice of sides.