Mix all marinade ingredients in a sealable plastic gallon bag. Add chicken to marinade, seal in bag, and knead bag to coat thoroughly. Let sit in refrigerator 1-8 hours, turning occasionally.
Soak wooden skewers for 30 minutes to prevent burning; metal skewers require no pre-cook treatment.
Heat your griddle to medium-high heat. Alternate threading chicken, pepper, and onion onto your skewer. Continue until the entire skewer is full and all your skewers have been used.
Coat griddle surface with 1 tablespoon extra virgin olive oil. Place skewers on griddle and turn every 2-3 minutes for 8-10 minutes until chicken is cooked (no longer pink in the middle or internal temperature reaches 165 degrees).
Plate your skewers on a platter and sprinkle with sesame seeds and cilantro.
