In a medium bowl, whisk together coconut aminos, honey, sesame oil, Sriracha, vinegar, garlic, ginger, and Chinese 5-spice powder until well combined.

Trim any excess fat from the chicken thighs and cut into 1 ½ to 2-inch cubes. Add to the marinade, cover, and refrigerate for at least 30 minutes or up to 8 hours.

Preheat your grill to medium-high heat (about 350°F to 450°F) and lightly oil the grates. Do not discard the leftover marinade.

Thread marinated chicken onto 5–6 skewers, leaving space between pieces for even cooking.

Grill skewers for 6–8 minutes per side or until the internal temperature reaches 165°F.

While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a rolling boil over high heat.

Combine cornstarch with cold water to create a slurry. Once the marinade has boiled for a minute, reduce the heat, stir in the slurry, and simmer for 30 seconds until thickened into a glaze.

Brush the glaze over the skewers while they’re still on the grill, turning and coating on all sides.

Remove from heat, let rest for 3–5 minutes, and serve with rice, green onions, and sesame seeds if desired.