In a large bowl, whisk together the vinegar, soy sauce, sugar, sesame oil and garlic just until the sugar has dissolved. Set aside ¼ cup (60 ml) of the marinade in a second bowl. Add the mayonnaise to this second bowl and mix well to combine. Set the mayonnaise sauce aside. In the large bowl of remaining marinade, add the chicken and toss to coat well.
Place the bell pepper, eggplant and white parts of the green onions on a baking sheet. Toss with the vegetable oil. Season with salt and pepper.
Thread the chicken alternating with the vegetables onto metal or wooden skewers (which have been soaked in water for 30 minutes). Thread any remaining vegetables onto other skewers as needed. Place on the baking sheet.
Reduce the temperature of the barbecue to medium. Place the skewers on the grate. Grill for 4 minutes on each side, brushing with the marinade a few times. Grill for another 3 to 4 minutes or until the chicken and vegetables are cooked through.
Place the skewers on a serving dish. Sprinkle with the thinly sliced green onions and sesame seeds. Serve with the mayonnaise sauce, and rice or coleslaw, if desired.
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