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Cut the thighs into 1-inch (2.5 centimeters) pieces. Place them into a mixing bowl. Add the rest of the ingredients and stir well (I love using kitchen tongs to mix this).
Thread the pieces onto skewers (fill about 4 inches/12 centimeters of each skewer), making sure to leave little gaps between the meat for more even cooking.
Cook on a grill until ready (see note 1).
Meanwhile: In a saucepan, combine teriyaki sauce, honey, soy sauce and water and simmer on low for about 2 minutes. Slowly pour in cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water), while mixing constantly until it has thickened. Once it comes to a boil, turn off.
Brush each skewer with some of the sauce and sprinkle (optional) with sesame seeds.