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Preheat your oven to 375°F (190°C) to ensure a perfectly cooked chicken with lovely caramelization.
Whisk together hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil in a bowl until smooth.
Marinate the chicken thighs in a resealable bag with half of the marinade, seal tightly, and refrigerate for at least 2 hours.
Store the remaining marinade in the refrigerator for later use to glaze the chicken after cooking.
Rest the chicken at room temperature for 30 minutes before cooking for even cooking and tenderness.
Arrange the chicken thighs on a baking sheet lined with foil for easy cleanup.
Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
Simmer the reserved marinade in a saucepan for about 10 minutes to thicken and intensify flavors.
Brush the cooked chicken with the thickened marinade and broil for an additional 2-3 minutes.
Rest the chicken briefly before slicing and serving.