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In a bowl, combine soy sauce, hoisin sauce, honey, minced garlic, rice wine vinegar, sesame oil, five spice powder, water, seasoning, and red food coloring.
Add the chicken thighs, poke holes with a fork, and mix well. Let marinate for at least 30 minutes (or overnight for best flavor).
Heat a non-stick pan over medium heat. Add a drizzle of oil and place the chicken (skin side down if using skin-on). Sear for 3–4 minutes until browned.
Flip and pour the remaining marinade over the chicken. Lower the heat to medium-low, cover, and cook for another 8–10 minutes until the chicken is cooked through and the sauce thickens into a glaze.
Rest briefly, then slice and serve with the remaining sauce from the pan.