Whisk together coconut aminos, water, miring, vinegar, ginger and garlic
Slice each chicken breast crosswise into five strips. Place the chicken breast strips into the yakitori marinade for 10-30 minutes.
Skewer the strips onto long wooden kebabs.
Heat a cast iron griddle or BBQ grill surface as hot as possible. If using a griddle, brush lightly with oil. Place skewers onto cooking surface and weight down with a heavy pan. Cook 3 mins each side, weighted. Remove from heat. Sprinkle with black sesame seeds before serving.