In a medium-sized bowl, whisk together the gochujang, miso paste, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

Place the chicken thighs in a large zip-top bag or shallow bowl and pour the marinade over them, ensuring they are thoroughly coated.

Seal the bag or cover the bowl and refrigerate for at least 30 minutes, preferably overnight.

Preheat your oven to 400°F (200°C) about 10 minutes before you're ready to bake.

Lightly grease a baking dish with oil or cooking spray.

Arrange the marinated chicken thighs skin-side up in the prepared baking dish and sprinkle with salt and pepper.

Bake in the preheated oven for 25 to 30 minutes until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Switch the oven to broil for an additional 2 to 3 minutes to crisp the skin further.

Allow the chicken to rest for a few minutes, then garnish with sesame seeds and chopped green onions before serving.