Cut the boneless, skinless chicken thighs into 1½-inch cubes and place them in a large mixing bowl.

Whisk together fresh ginger, minced garlic, low sodium soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang in a separate bowl.

Pour half of the marinade over the chicken pieces and toss until coated. Cover and refrigerate for at least 4 hours, or overnight.

Reserve remaining marinade in the refrigerator for basting later.

Preheat the grill to medium heat, around 350°F (175°C), ensuring the grates are oiled.

Thread the marinated chicken onto skewers, leaving space between pieces for even cooking.

Grill the skewers for 20-30 minutes, turning every 3-4 minutes, and baste with reserved marinade during the last few minutes.

Remove from grill and optionally garnish with chopped green onions before serving.