In a large mixing bowl, combine the salt, Sriracha, cornstarch and brown sugar. Whisk to combine. Add the vegetable oil and stir until blended. The seasoning and oil may separate but this is normal. Set aside 2 tablespoons of the mixture in a separate bowl for basting.
Cut chicken breasts into equal size chunks about 1 ½-inches in diameter. Add the chicken to the marinade and toss to combine. Set aside at room temperature while preheating your grill. Once ready to cook, thread the chicken onto 8-10 skewers leaving a ¼-inch space in between each piece of chicken.
Oil the grates on your grill using a paper towel soaked in vegetable oil. Heat the gas grill on high until it reaches about 400°F. Decrease controls to medium and grill the chicken skewers until the release easily from the grate and are well charged, about 4-5 minutes.
Turn the chicken skewers and baste with the remaining glaze. Cook for another 4 minutes or until cooked through. Remove to a serving tray and allow the chicken to rest for 5 minutes before serving.
Serve garnished with fresh chopped cilantro.