In a small bowl, whisk together low sodium soy sauce, honey, sesame oil, ginger, and garlic powder.
Reserve half a cup of the marinade to use as a dipping sauce.
Slice the chicken fillet into 1/2 inch thick and at least 2 inches wide.
Get 1 to 3 pcs scallion stalks and wrap around the chicken fillet on scallion and secure with a toothpick.
Wrap 2 pcs of fillet in tandem on the scallion stalks to resemble a kebabs.
Brush the remaining marinade all over the chicken-scallion skewers and marinate for an hour.
Grill kebabs 5 to 7 minutes turning occasionally until the chicken is cooked through.
Brush olive oil or corn oil on all sides while cooking.
Garnish the reserved dipping sauce with sesame seeds and serve alongside scallion skewers.