Begin by cutting the chicken thighs into 1½-inch cubes. In a mixing bowl, combine ginger, garlic, soy sauce, brown sugar, sesame oil, rice vinegar, and gochujang. Add half of the marinade to the chicken, ensuring all pieces are well-coated. Cover and refrigerate for 4 hours or overnight.

Take the marinated chicken out of the refrigerator and thread the chicken pieces onto skewers. Preheat the grill to medium heat, about 350°F (175°C). Lightly oil the grill grates.

Grill the skewers for approximately 20 to 30 minutes, turning them every 3 to 4 minutes. Baste with reserved marinade during the last few turns.

Remove the skewers from the grill and allow to rest for a couple of minutes. Sprinkle chopped green onions on top before serving.