Preheat your oven to 375°F (190°C).

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

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

Take the chicken out and let it sit at room temperature for about 30 minutes before baking.

Line a baking sheet with aluminum foil and place the marinated chicken thighs on it. Bake for 25-30 minutes until the internal temperature reaches 165°F (74°C).

While the chicken is baking, heat the remaining marinade in a saucepan, bring to a boil, then simmer for 10 minutes until thickened.

Brush the thickened marinade over the baked chicken and broil for an additional 2-3 minutes until caramelized.

Let the chicken rest for a few minutes before slicing. Serve with jasmine rice and vegetables.