In a bowl, whisk together soy sauce, honey or maple syrup, lime zest and juice, minced garlic, grated ginger, vegetable oil, sriracha, and kosher salt. Optionally, mix in cornstarch.

Place the chicken thighs in a plastic bag and pour in half of the marinade. Seal and marinate at room temperature for 30 minutes.

Preheat the grill to medium-high heat (375°F). Oil the grill grates properly.

Remove the chicken from the marinade, cut into 2-inch pieces and thread onto skewers.

Grill the chicken skewers for 9-12 minutes, turning occasionally, until cooked through.

Let the skewers rest for 5 minutes before serving. Garnish with cilantro or parsley and lime wedges.