Cube the chicken breasts (or thighs) into bite-sized pieces. Set aside.

In a large bowl, combine the soy sauce, honey, brown sugar, Zhenjiang vinegar, ginger slice, garlic powder, and sesame oil. Mix well. Transfer the chicken cubes and the marinated sauce to a zip-loc bag. Set the marinating bag in the refrigerator for at least 1 hour or overnight. Set a plate or container under the bag to prevent the sauce from leaking.

Meanwhile, let the bamboo skewers soak for 30 minutes in cold water.

Put the marinated chicken cubes on the sticks and thread them.

Preheat oven to 400F degree. Place the chicken skewers on a baking sheet and cook for 15 minutes or until cooked. (More or less depending on the amount of the chicken) At the halfway point, turn the chicken over so both sides get cooked. Make sure the cooked chicken pieces reach an internal temperature of 165 degrees.

Garnish with roasted sesame seeds. Serve and enjoy!