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

In a large mixing bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice, and sesame oil. Stir until well blended.

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

Remove chicken from the refrigerator 30 minutes before cooking to reach room temperature.

Arrange the marinated chicken thighs on the lined baking sheet, leaving space between each.

Bake the chicken for 25-30 minutes until browned and juices run clear or internal temperature reaches 165°F (74°C).

While chicken is baking, pour reserved marinade into a saucepan, bring to a boil, then simmer for about 10 minutes to thicken.

Brush the thickened marinade over the chicken and broil for additional 2-3 minutes for caramelization.

Let the chicken rest for a few minutes before slicing.

Garnish with scallions and serve warm with jasmine rice and stir-fried vegetables.