Chicken thighs deboned and cut into strips - two per person should do 
Sriracha Caramel
Sesame seeds
Spring onions cut into 2 inch chunks
Skewers

Cut the fat caps off the chicken thighs. Cut the chicken thighs into 1.5 c m stripsMarinate the chicken in sriracha caramel for 2-6 hours or overnight in the fridge.
Light the BBQ.
Knit the chicken onto skewers, folding it over onto itself. Put a piece of spring onion in between each piece of chicken. This ensures that the chicken is juicy and gets maximum impact and exposure to the charcoal.
Cook for about 5 minutes on the BBQ, turning regularly.