Cube the fresh produce: the purple onion and bell peppers. Mince the garlic and set all of those aside.
Cube the chicken thighs. Do not cube them too small.
In a bowl, add the chicken cubes, the garlic teriyaki marinade, olive oil, BBQ wing seasoning, salt and minced garlic.
Combine well until the chicken cubes are well coated.
Refrigerate the chicken to marinate for 30 minutes or overnight.
Assemble the chicken kabobs by staking the chicken cubes and the veggies onto the skewers.
Grill until fully cooked, approximately 7-10 minutes.
Brush extra marinade onto the chicken kabobs a minute before you remove them from the grill for an extra juicy coat. (Do not brush them before grilling. The extra marinade makes them burn up faster)
Remove the grilled kabobs and garnish with toasted sesame seeds.