In a medium bowl, combine soy sauce, hoisin sauce, rice vinegar, honey, five-spice powder, minced garlic, and grated ginger. Whisk until well blended.

Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal and refrigerate for at least 30 minutes or up to 24 hours.

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

Arrange the marinated chicken thighs on the lined baking sheet, spaced apart.

Roast for 45–55 minutes, basting every 15 minutes, until the internal temperature reaches 165°F (75°C) and skin is caramelized.

Let the chicken rest for 5 minutes before slicing. Garnish with green onions and sesame seeds.