Cut the thighs into 1-inch (2.5 centimeters) pieces. Place them into a mixing bowl. Add the rest of the ingredients and stir well (I love using kitchen tongs to mix this).
Thread the pieces onto skewers (fill about 4 inches/12 centimeters of each skewer), making sure to leave little gaps between the meat for more even cooking.
Cook on a grill until ready (see note 1).
Meanwhile: In a saucepan, combine teriyaki sauce, honey, soy sauce and water and simmer on low for about 2 minutes. Slowly pour in cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water), while mixing constantly until it has thickened. Once it comes to a boil, turn off.
Brush each skewer with some of the sauce and sprinkle (optional) with sesame seeds.
Enjoy!
Notes
I used an indoor electric grill. It does not show a temperature, but it takes about 5 minutes per batch. You can use any grill (outdoor, griddle, grill pan, ...) but make sure to check if they are cooked through as the cooking time will vary. It will also depend on how thick the skewers are. Use a food thermometer, if needed (it should read 165 Fahrenheit/74 Celsius in the thickest part).