Place the cubed breasts in a large reseal-able plastic bag. Whisk the Soy Sauce and Sriracha Sauce together. Pour over the top of the Chicken and rub into the Chicken through the bag. Marinate for at least 4 hours in the refrigerator or if outdoors in your well iced cooler.
When the chicken is ready, soak several wooden skewers in water for 10 to 15 minutes and then insert the skewers into 6 to 7 cubes of chicken each.
The grill should be a one two three ouch heat then grill about 15 minutes turning every 2 or three minutes.
I added grilled pine apple as a side with this. I sprinkled the 1/2 thick rings with some course unrefined sugar and went for good grill marks.
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