A plastic bag is also practical for marinading. Place the chicken and marinade in the bag, and occasionally shake well.
Wash the chicken breasts, pat dry and cut into approximately 2x2cm cubes. Clean, wash and chop the spring onions into 3cm pieces.
Peel the ginger and garlic, and finely chop together with the chili. Mix the soy, oyster, fish sauce and honey in a bowl. Add the garlic, ginger, chopped chili and spices to the bowl. Add the diced chicken to the marinade, mix well and place in the refrigerator for at least 2 hours.
Once 1½ hours have passed, soak the 6 wooden skewers in cold water so they do not burn on the barbecue. Alternatively, you can use metal skewers. Once the chicken pieces are well marinated, place onto the skewers alternating with spring onions, and grill for about 5-6 minutes on each side.