Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil. Stir until blended into a smooth marinade.

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

Reserve the remaining marinade in a separate bowl for later use.

Let the marinated chicken sit at room temperature for about 30 minutes before cooking.

Line a baking sheet with aluminum foil and place the marinated chicken thighs on it, avoiding overcrowding.

Bake the chicken in the preheated oven for 25-30 minutes until cooked through and internal temperature reaches 165°F (74°C).

While the chicken is baking, bring the reserved marinade to a boil in a small saucepan. Simmer for about 10 minutes until thickened.

After baking, brush the thickened marinade over the chicken and broil for an additional 2-3 minutes, watching closely to avoid burning.

Let the chicken rest for a few minutes before slicing.