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Put thighs in a large bowl. Mix all the raining ingredients to make a marinade. Pour marinade over chicken. Let it sit for 2-4 hours.
Remove thighs from marinade, reserving marinade in a saucepan. Put saucepan over high heat and boil marinade for about 8 minutes until it thickens slightly and has a syrupy consistency.
Thread chicken thighs on double skewers (2 on each skewer), like an acordeon. Turn on grill, on high. Brush chicken with olive oil on both sides. Grill chicken, basting with the marinade, turning 3-4 times, until nicely caramelised and chicken is cooked through, about 15 minutes.
Sprinkle with sesame seeds and spring onion and serve at once with rice and a green salad.