In a medium bowl, whisk together vegetable oil, sesame oil, minced garlic, grated ginger, dark soy sauce, and honey until combined.

Cut chicken breasts into bite-sized pieces and place them in a large bowl. Pour in three-quarters of the marinade and toss to coat. Cover and refrigerate for 1 to 24 hours.

Preheat your grill or stovetop griddle over medium-high heat, aiming for 400–450°F (200–230°C).

Thread marinated chicken, red bell pepper, and onion onto skewers, alternating for a colorful presentation.

Grill skewers for 8–10 minutes, turning occasionally and basting with reserved marinade. Cook until chicken reaches 165°F (74°C).

Remove from grill and sprinkle with sesame seeds and coriander. Serve immediately.