Step 1

In a medium saucepan over medium heat, combine the tamari, water, Swerve, BochaSweet, sesame oil, garlic, ginger, and hot pepper flakes. Bring to a boil.

Step 2

Sprinkle the surface with the xanthan gum and whisk vigorously to combine. Continue to boil 2 to 3 minutes until somewhat thickened. Remove from heat and cool completely.

Step 3

Place the chicken in a bowl and toss with 2/3 of the sauce. Refrigerate 2 hours to marinate. Reserve the remaining sauce for serving with the chicken.

Step 4

If you're using bamboo skewers, place in a pan with water to soak for at least an hour. You will need 6 to 8 large skewers or 12 small appetizer-sized skewers.

Step 5

Preheat the grill to medium high and grease the grates to prevent sticking. Thread the chicken onto the skewers. Place the skewers on the grill and brush the the marinating liquid.

Step 6

Grill 5 to 6 minutes per side, brushing frequently with the marinating liquid. Remove to a platter and sprinkle with sesame seeds and scallions. Serve with the reserved sauce at the table.