In a mixing bowl, combine hoisin sauce, soy sauce, honey, Chinese five-spice powder, rice vinegar, minced garlic, and optional red food coloring. Whisk together until well-blended.

Place chicken in a shallow dish or resealable bag, pouring the marinade over the chicken to ensure even coverage. Refrigerate for at least 1 hour.

Preheat your grill or oven to 400°F (200°C). Line a baking tray with foil if using the oven.

Remove chicken from the marinade, letting excess drip off. Grill for 25-30 minutes or roast in the oven, basting with leftover marinade halfway through.

Once fully cooked, allow chicken to rest for about 5 minutes on a cutting board.

Slice the chicken into bite-sized pieces and serve over steamed rice or in bao buns.