In a large mixing bowl, combine soy sauce, banana ketchup, brown sugar, white vinegar, minced garlic, chopped onion, ground black pepper, salt, paprika, and water. Stir well until the brown sugar is fully dissolved.

Add bite-sized chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

About 15 minutes before grilling, preheat your grill to medium-high heat.

Remove the marinated chicken from the refrigerator and thread onto soaked bamboo skewers.

Place the skewered chicken on the hot grill, cooking for 5–7 minutes on each side, basting with the leftover marinade.

After 10–14 minutes of grilling, check the chicken for doneness; it should reach an internal temperature of 165°F (75°C).

Once rested, serve your Chicken Barbecue hot, accompanied by steamed rice and your choice of dipping sauce.