In a mixing bowl, whisk together soy sauce, hoisin sauce, honey, and brown sugar until well-combined and smooth. Add minced garlic, grated ginger, sesame oil, rice vinegar, and Chinese five-spice powder. If desired, add red food coloring. Set aside.

Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight.

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or grease it lightly.

Remove the marinated chicken from the fridge and place it on the baking tray, discarding excess marinade. Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C). Baste with reserved marinade every 10 minutes.

Switch to broil mode and broil the chicken for an additional 2–3 minutes to caramelize. Keep a watch to prevent burning.

Remove from the oven and let the chicken rest for 5 minutes. Slice into bite-sized pieces and garnish with green onions and sesame seeds before serving.