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Preheat oven to 400F/200C.
Combine the soy sauce, rice vinegar, sweetener, garlic, sesame oil, and Sriracha Sauce (affiliate link) in a small sauce pan and start to cook over the lowest-possible heat to simmer and reduce the sauce.
Remove the skin from the chicken and then use a sharp knife or kitchen shears to trim the chicken, cutting away visible fat (as much as desired) and cutting out the pocket of fat on the back side of each thigh. (I freeze those chicken scraps and use them for homemade chicken stock.)
Put chicken top-side up (the side that had the most skin) in a small baking dish that you’ve sprayed with non-stick spray or olive oil, season with a little salt and fresh-ground black pepper, and bake the chicken for 15 minutes while the sauce reduces.
Remove sauce from the heat as soon as it’s reduced to ¼ cup.
After 15 minutes remove chicken from the oven and turn top-side down in the dish.
Brush the chicken with half the sauce and bake 15 minutes more. Then remove chicken from the oven again, turn so it’s skin-side up, and brush with the remaining sauce.
Bake 5-10 minutes more, or until the chicken is done and the top is nicely browned.
Serve hot.