Preheat your oven to 375°F (190°C).

In a medium bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil. Whisk until smooth and well blended.

Place chicken thighs in a resealable plastic bag, pour half the marinade over, seal, massage to coat, and refrigerate for at least 2 hours or overnight.

Set aside the remaining marinade in the refrigerator for later use.

Remove marinated chicken from fridge and let sit at room temperature for about 30 minutes.

Line a baking sheet with parchment paper, arrange marinated chicken thighs in a single layer.

Bake the chicken for 25-30 minutes until fully cooked through at 165°F (75°C).

While baking, boil the reserved marinade in a saucepan over medium heat for about 10 minutes to thicken.

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

Allow to rest for a few minutes before slicing and serve with your favorite sides.