For the marinade whisk together the garlic, ginger, soy sauce, sugar, corn syrup, rice wine vinegar and sesame oil. Set aside.
For the skewers, slice chicken, scallions and bell peppers into strips all the same size, about ½-inch-by-2-inches. Add the chicken to the marinade, cover the bowl and refrigerate for 30 minutes.
Thread the chicken strips onto the skewers with the scallions and bell peppers about halfway down each skewer. Heat a grill or grill pan to medium-high. Brush grill with oil and cook skewers for 2 to 3 minutes on each side until the chicken is cooked and veggies are tender.
Serve sprinkled with cilantro alongside rice and kimchi.