Slice the chicken breasts or tenders into 1” cubes; set aside.

In a small glass baking dish, whisk together the soy sauce, olive oil, honey, garlic, salt and pepper. Place chicken in dish and toss lightly until well coated.

Cover dish and place in the refrigerator to marinate for 1 hour.

Meanwhile, soak 8 8”wooden skewers in water. (Note: This is a great time to make the Glaze.)

Preheat grill to medium heat.

Thread chicken, zucchini, squash, onion and pepper onto the skewers.

Place skewers on grill and brush tops generously with Glaze. Close grill and cook for 5-6 minutes. (Note: The sugars in the glaze may cause the grill to smoke and possibly flare up. Just keep a close eye on the grill. If it flares up, use a spray bottle filled with water to put out the flame.)

Flip skewers and brush tops with remaining Glaze. Cook for 5-6 more minutes, or until chicken is completely cooked.

Mix ½ cup of the water with the corn starch until well combined. Set aside.

Using a small sauce pan, combine the remaining ingredients (remaining ½ cup of water, brown sugar, honey, barbecue sauce, garlic and crushed red pepper flakes) over medium-high heat. Bring mixture to a boil. Let mixture boil for 10 minutes, stirring occasionally.

Reduce heat to low and stir in the cornstarch mixture. Cook over low heat, stirring constantly, for 1-2 minutes or until the sauce thickens. Set Glaze aside.