Cut the boneless, skinless chicken thighs into uniform strips, about 1-inch wide. Soak wooden skewers in water for 30 minutes before threading chicken onto them.

In a medium bowl, combine olive oil, honey, soy sauce, Worcestershire sauce, minced garlic, and bourbon. Whisk until smooth.

Transfer the marinade to a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally until it thickens.

Add the chicken skewers to the saucepan, making sure they are well coated with the sticky marinade. Grill the skewers for 8-10 minutes until cooked through.

Drizzle remaining sauce over the skewers before serving, optionally garnishing with sesame seeds or chopped green onions.