Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, and black pepper to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.

Light a grill, making sure to include a zone of indirect heat.

Remove the chicken from the marinade and grill it over indirect heat until done. About 8-10 minutes per side depending on thickness.

Remove the chicken and let it rest. Cut the chicken into strips.

Serve with the dipping sauce.