Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil.

In a mixing bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil. Whisk together to form a smooth marinade.

Place chicken thighs in a resealable plastic bag. Pour half of the marinade over the chicken, seal, and refrigerate for at least 2 hours, preferably overnight.

Transfer the remaining marinade to a separate container and refrigerate for later use.

After marinating, remove chicken from the fridge and let sit at room temperature for 30 minutes. Prepare the baking sheet with cooking spray or oil.

Arrange the marinated chicken thighs on the baking sheet and bake for 25-30 minutes, until the internal temperature reaches 165°F (74°C).

Meanwhile, in a saucepan, bring the reserved marinade to a boil, then simmer for 5-7 minutes until thickened.

After baking, brush the chicken with the thickened marinade and broil for 2-3 minutes until caramelized.

Let the chicken rest for a few minutes before slicing. Serve with sides like rice and vegetables.