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In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove ¼ cup of the marinade to a bowl and refrigerate.
Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag).
Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours.
Preheat a gas grill over medium heat. Clean grill grates and brush with vegetable oil.
Grill chicken on preheated grill, turning and basting with reserved ¼ cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn't browning enough you can increase heat near the end of grilling.
Serve warm garnished with green onions if desired. Optionally serve with coconut rice, fresh pineapple and grilled mini peppers.