Begin by cutting the boneless, skinless chicken thighs into 1.5-inch cubes.

In a medium bowl, whisk together fresh minced ginger, minced garlic, low sodium soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang.

Pour half of the prepared marinade over the cut chicken thighs, ensuring each piece is well-coated. Refrigerate for at least 4 hours or overnight.

Preheat your grill to medium heat, around 350°F to 400°F.

Once marinated, thread the chicken pieces onto the soaked skewers, leaving space between each piece.

Place the assembled skewers onto the preheated grill and cook for about 20-30 minutes, turning every 3-4 minutes.

Once grilled to perfection, remove the skewers from the grill and garnish with chopped green onions.