Prepare the Marinade : In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in honey, soy sauce, brown sugar, apple cider vinegar, and water. Simmer for 2–3 minutes.

Thicken the Sauce : Mix the cornstarch with 2 tbsp of water to create a slurry. Slowly add the slurry to the saucepan, stirring constantly until the sauce thickens. Remove from heat and let cool.

Marinate the Chicken : Place the cubed chicken in a large bowl or resealable bag. Pour half of the honey garlic sauce over the chicken, reserving the rest for basting. Mix to coat evenly. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).

Assemble the Skewers : Thread the marinated chicken onto soaked bamboo skewers, leaving a little space between each piece for even cooking.

Grill or Broil the Skewers : Preheat the grill to medium-high heat or set your oven to broil. Place the skewers on the grill or a lined baking sheet. Cook for 6–7 minutes on each side, basting with the reserved honey garlic sauce, until the chicken is cooked through (internal temperature of 165°F or 74°C).

Serve and Enjoy : Remove the skewers from the heat and let them rest for a couple of minutes. Serve hot with a drizzle of the remaining sauce and a sprinkle of fresh parsley, if desired.