Slice boneless, skinless chicken thighs into strips. Leaving on fat and removing nodules as you deem fit.
Create the Marinade
Combine in a large mixing bowl: ¾ cup soy sauce, ½ cup honey, ½ cup gochujang, 2 teaspoons of sesame oil, 2 tablespoons of fresh grated ginger, and 2 tablespoons of minced garlic; Mix until fully incorporated.
Marinate the Chicken
Put the chicken strips into a one-gallon storage bag. Put the chicken-laden bag into another one-gallon storage bag.
Pour the marinade into the storage bag with the chicken.
Push air out of the the marinade bag and seal. Do the same for the second bag.
Work the marinade into the chicken by massaging it.
Marinate the chicken for 24- 48 hours. Throughout the day, flip the bag over so that all parts of the chicken are fully marinated.
Grilling the Chicken
On my pellet grill I set the temperature to 400F or "High Heat" on PID mode.
Position the chicken-skewers away from the hot zones. Grill for 15 minutes.
After 15 minutes, flip the skewers over.
In order to achieve a char, I placed each skewer on the hot zones for 1-2 minutes on each site.
Take the largest chicken on a stick off the grill and take the internal temperature; Chicken is considered safe to eat at 165F.
If you're using a charcoal grill, it's recommended to soak the wooden skewers at the same time the chicken marinates to prevent them from combusting. If you're using a pellet or gas grill, you do not need to soak the sticks.