Preheat grill to medium heat. In a small bowl, whisk together the soy sauce, rice wine vinegar, olive oil, brown sugar, sesame oil, cornstarch, garlic powder, ground ginger, and Sriracha sauce.
Place the cut up chicken in a large Ziploc bag or bowl. Pour half of the sauce over the chicken and let it marinate for while you cut the veggies and make the foil packets.
To make the foil packets, cut 8 sheets of heavy duty aluminum foil, about 12×18 inches each. Place two sheets on top of each other, so you will have four foil packets. Set aside.
Place the cut up vegetables in a bowl and pour the remaining sauce over the vegetables. Stir until vegetables are well coated.
Place the chicken in the center of the four foil packets, distributing it evenly. Discard the leftover marinade. Evenly distribute the vegetables onto the four foil packets with the chicken. You can spoon the extra sauce over the top of the chicken and vegetables. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal tightly.
Place the packets on hot grill. Close the grill and cook for 17-20 minutes or until chicken is cooked through and vegetables are tender. Carefully remove the packets from the grill and serve warm.
Note-you can let the chicken marinate in the sauce, in the fridge, for up to 8 hours. We like to serve the chicken and vegetables with rice. We make the packets on the grill, but you can also bake them in the oven at 350 degrees F. These packets would also work over a campfire.