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In a mortar and pestle, crush the ginger and garlic, then stir in the soy sauce, vinegar or lime juice, honey, coriander, and chile powder to make a marinade.
Alternatively, the marinade ingredients can be blitzed in a food processor.
Place the chicken in a bowl, pour over the marinade, and mix well to ensure all the pieces are coated.
Cover the bowl and leave to marinate in the fridge for at least 2 hours or preferably overnight.
Bring the chicken to room temperature before cooking, about 30 minutes.
If you are using a broiler, it is better to use wooden skewers. Soak four skewers in water for 20 to 30 minutes before threading the chicken onto the skewers.
Preheat the broiler on high with a rack set 4 to 6 inches (10 to 15 cm) from the heat source.
If you are using a grill, metal skewers work best. Divvy the chicken between four skewers and thread the chicken onto the skewers.
Preheat the grill to medium-high heat and spray with nonstick cooking spray.
Grill or broil the skewers until the chicken is cooked all the way through and an internal temperature of 165°F (74°C) is reached, 3 to 6 minutes per side.
Serve.