Combine the first 7 ingredients in a small pot and simmer for 3 to 4 minutes, until lightly thickened. Remove from the heat, pour into a medium bowl and cool to room temperature. Add the chicken and toss to coat with the pomegranate mixture. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Skewer a piece of chicken on one end of each skewer and set on the baking sheet. Sprinkle with sesame seeds. (The chicken can be prepared to this point several hours in advance, covered, and stored in the fridge until ready to cook.) Roast for 18 to 20 minutes, or until just cooked through. Arrange on a platter, sprinkle with the mint or cilantro and serve.
Note: Chicken breast fillets are tender strips of breast meat that are perfect for skewering. If unavailable, 3 boneless, skinless chicken breasts cut into strips, should yield the 24 strips required.