In a small saucepan over medium heat warm the water, cornstarch, soy sauce, honey, dried ginger, brown sugar, and garlic powder.
Stir until thick sauce is formed and let it cool slightly.
Season the chicken with salt and pepper to taste and dip the diced chicken cubes into the teriyaki sauce.
Arrange the chicken cubes in a skewers and arrange them on a baking trey lined with a piece of parchment paper.
Bake in an already heated oven at 350 F or 180 C degrees for about 25 minutes.
Serve with a drizzle of sriracha sauce.