In a small saucepan over medium heat, whisk together ¼ cup of cold water and cornstarch until smooth. Stir in soy sauce, rice vinegar, brown sugar, honey, freshly grated ginger, minced garlic, and a drizzle of sesame oil. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, stirring occasionally, until it thickens into a glossy sauce—about 4-5 minutes. Allow to cool completely before use.

In a large bowl or a gallon-sized Ziploc bag, combine the chicken with ½ cup of the cooled teriyaki sauce, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, or ideally overnight, turning occasionally to enhance the flavor. When ready to cook, drain and discard the excess marinade.

Preheat the grill to medium-high heat and lightly brush the grates with canola oil. Place the marinated chicken on the grill and cook, turning occasionally, until fully cooked through and the internal temperature reaches 165°F—about 10 minutes. In the final minutes, brush the chicken with additional teriyaki sauce, allowing it to caramelize beautifully for 1-2 minutes.

Transfer the grilled teriyaki chicken to a serving platter, drizzle with extra sauce, and garnish with thinly sliced green onions and a sprinkle of sesame seeds for the perfect finishing touch. Serve immediately and enjoy a dish packed with deep, sweet-savory flavors and a gorgeous glaze!