1 medium zucchini halved lengthwise and cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
Whisk the soy sauce, honey, water, vinegar and cornstarch together in a small saucepan. Bring to a boil over medium-high heat, and cook until slightly thickened, about 1 minute; set aside.
Thread alternating pieces of chicken and vegetables on eight 6-inch skewers. Brush the skewers with the oil and season with pepper and salt. Grill over a hot grill, or in a grill pan, turning frequently until lightly charred and cooked through, about 15 minutes. During the last minute of cooking, brush the skewers liberally with the sauce.
Transfer the skewers to a serving plate and let rest for 5 minutes. Serve.