Cut the boneless skinless chicken thighs into 1½-inch cubes and place them in a large bowl.

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

Pour half of the marinade over the chicken cubes, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours or ideally overnight.

Transfer the remaining marinade into a covered container and store it in the refrigerator.

Once marinated, thread the chicken pieces onto skewers. Preheat your grill to medium heat, about 350°F.

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

Once grilled, let the skewers rest for a couple of minutes. Serve hot, garnished with chopped green onions.