To a small saucepan, add the soy sauce, honey, ginger and sriracha. Mix the corn starch with 2 teaspoons of water until smooth. Bring marinade to a simmer and stir in the corn starch or flour mix, cook until thickened. Transfer to a bowl and refrigerate until cooled.

Cut the chicken breasts into large pieces and place into a glass bowl.

Once the marinade is cooled, add half to the chicken and mix well. You can thin the marinade with a little water if needed. Cover and refrigerate for 1 hour to overnight. Keep the rest of the marinade to brush onto chicken (do not allow this half of the marinade to touch the raw chicken).

When you are ready to cook, preheat your outdoor grill on high.

Thread the chicken onto 4 metal skewers. Discard the used marinade that the chicken was in.

Grill the chicken about 5 minutes on each side until there are grill marks and the internal temperature of the chicken is 165°F/74°C.

Brush more marinade over the cooked chicken and serve with more sauce.