Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut chicken into 1/2-inch-wide strips. Combine teriyaki sauce and next 5 ingredients in a heavy-duty, zip-top plastic bag. Add chicken strips and green onions; seal bag, and shake until well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
Soak 16 (6-inch) bamboo skewers in water 30 minutes; set aside.
Remove chicken and green onions from marinade; discard marinade. Thread chicken and green onions alternately onto soaked skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 1 to 2 minutes on each side or until done. Serve with Papaya Salsa.
Oxmoor House Cooking Light Collection