Preheat your oven to 375°F (190°C).

In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil until well combined.

Place your chicken thighs into a resealable plastic bag or a shallow dish. Pour half of your delicious marinade over the chicken, ensuring it's well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours.

Store the remaining marinade in the fridge for future use, ensuring it is brought to a boil before simmering for safety.

Remove the chicken thighs from the refrigerator and allow them to sit at room temperature for about 30 minutes. Line a baking sheet with parchment paper or foil.

Arrange the marinated chicken thighs on the prepared baking sheet, bake for 25-30 minutes until internal temperature reaches 165°F (75°C).

While the chicken is baking, transfer the reserved marinade to a small saucepan. Bring to a boil over medium heat, then reduce and let simmer for about 10 minutes until thickened.

Once baked, brush the thickened marinade generously over the chicken and broil for an additional 2-3 minutes.

Remove from the oven, let the chicken rest for a few minutes, then slice and serve warm with jasmine rice and stir-fried vegetables.