Begin by cutting boneless, skinless chicken thighs into strips about 1 inch wide. Lay the strips on a clean cutting board.

In a large bowl, whisk together soy sauce, hoisin sauce, brown sugar, minced garlic, sesame oil, rice vinegar, and cornstarch.

Add the sliced chicken to the marinade, tossing to ensure each piece is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.

If using wooden skewers, soak them in water for about 30 minutes. Metal skewers are ready to use.

Preheat your grill, broiler, or oven to 425°F (220°C). Lightly oil the grill grates if grilling.

Once marinated, thread the chicken strips onto the soaked skewers in a ribbon-like pattern.

Place the skewers on a lined baking sheet or directly onto the preheated grill. Cook for 15-20 minutes, turning halfway through.

Brush the skewers with any reserved marinade during cooking to enhance the glaze.

For an added touch of caramelization, broil the skewers for another 1-2 minutes after cooking.

Allow the skewers to rest for a few minutes before serving. Enjoy with steamed jasmine rice or stir-fried vegetables.