In a large mixing bowl, combine soy sauce, banana ketchup, brown sugar, white vinegar, minced garlic, chopped onion, ground black pepper, paprika, and water. Whisk together until the brown sugar fully dissolves.

Cut the chicken into bite-sized pieces and add to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Preheat your grill to medium-high heat, around 400°F (204°C).

Thread marinated chicken onto soaked bamboo skewers, spacing them evenly.

Grill skewers for 5-7 minutes on each side, basting with marinade, until no longer pink inside.

Let chicken skewers rest for a few minutes before serving warm on banana leaves with rice and sauce.