Mix together tamari soy sauce, coconut milk, lime juice, maple syrup, sesame oil, garlic and ginger in a mixing bowl.
Add chicken and let marinate for at least 2 hours (up to overnight).
Soak bamboo skewers for 30 minutes.
Thread chicken onto skewers.
Oil the grill grates, then preheat the grill (or griddle pan) to medium-high (direct heat).
Grill chicken for 10-15 minutes, turning them a couple of times, and brushing on more marinade until golden and cooked through. Make sure to use your meat thermometer to ensure the internal temperature of the chicken reaches 165 degrees F / 74 degrees C.
You can reduce the remaining marinade in a saucepan over low heat until it thickens, and brush it over the cooked chicken for extra flavor.