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For the marinade: combine all ingredients, except the corn flour and water, together in a saucepan. Bring to the boil then reduce the heat to a simmer.
Meanwhile, whisk together the corn flour and water until well combined, then whisk into the marinade. Bring to the boil again, then remove from the heat to completely cool.
Taking 2 long skewers, skewer the chicken thighs, making sure that each thigh has both skewers going through it. Once cooled brush the marinade over the chicken thighs and refrigerate for 20-30 minutes.
Pre-heat grill, place the chicken thigh skewer on the grill and cook for 8-12 minutes or until cooked through and the juices run clear.
Sprinkle with the toasted sesame seeds and spring onions.