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

In a separate bowl, whisk together fresh ginger, minced garlic, low sodium soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang until well combined.

Pour half of the prepared marinade over the chicken cubes, making sure each piece is thoroughly coated. Cover and refrigerate for at least 4 hours.

Reserve the remaining marinade for basting.

Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for at least 30 minutes.

Preheat the grill to medium heat and grill the skewers for 20-30 minutes, turning every 3-4 minutes.

Baste the chicken with reserved marinade during the last few minutes of grilling.

Remove skewers from the grill and let them rest. Garnish with chopped green onions and serve.