In a medium bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and Chinese five-spice powder until smooth. If desired, add a few drops of red food coloring for a classic Char Siu look.

Place chicken thighs in a shallow dish or zip-top bag, then pour the marinade over the chicken. Gently toss or seal the bag, ensuring all pieces are well coated. Refrigerate for at least 2 hours, or ideally overnight.

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it to prevent sticking.

Remove marinated chicken from the refrigerator and take it out of the marinade, allowing excess to drip off. Reserve some marinade in a bowl for basting later. Lay the chicken thighs in a single layer on the baking tray.

Roast the chicken for 25-30 minutes, basting halfway through with the reserved marinade.

For extra caramelization, switch your oven to the broil setting during the last 2-3 minutes of cooking.

Once cooked, let the chicken rest for 5 minutes before slicing and garnishing with fresh chopped green onions and sesame seeds.