In a large mixing bowl, combine soy sauce, banana ketchup, brown sugar, white vinegar, minced garlic, chopped onion, black pepper, salt, paprika, and water. Stir well for 2-3 minutes until the sugar dissolves.

Add bite-sized chicken pieces into the marinade, covering thoroughly. Cover or seal and refrigerate for at least 2 hours, preferably overnight.

Preheat your grill to medium-high heat for 10-15 minutes, ensuring grill grates are clean.

Remove chicken, thread the marinated pieces onto soaked bamboo skewers, spacing evenly with 4-5 pieces per skewer.

Grill skewers for 5-7 minutes per side, basting with remaining marinade and monitoring for a charred appearance.

Check chicken doneness with a meat thermometer (165°F/75°C) before removing from grill. Let skewers rest for a few moments before serving.

Serve creatively on a platter with banana leaves, accompanied by steamed rice and dipping sauces.