The chicken thighs, soy sauce, honey, brown sugar, rice vinegar, ginger, garlic, red chili paste, onion powder, and salt and pepper to taste should all be combined in a sizable bowl or big ziplock bag. Apply the marinade all over the chicken using your hands (or, if preferred, disposable gloves). Make sure the marinade gets under the skin and into all the crevices. After that, place the bowl (or the bag) in the refrigerator to marinate for at least two hours, but ideally overnight.

Set oven temperature to 375°F. To ensure optimal ventilation and cooking of the chicken's underbelly, line a medium-sized, rimmed baking sheet with foil and insert a wire rack.

Returning to the chicken, whisk off any extra marinade with tongs or your palm (do not throw away the marinade!). then arrange the chicken thighs with enough room between each piece on the wire rack. Give the chicken 30 minutes to roast.

Concurrently, transfer the marinade that was set aside into a small saucepan and gently heat it over medium-low heat. Once simmering, turn down the heat to maintain warmth.

coat the chicken with marinade after the initial roast, then turn it over and coat it again. Add another half an hour to roast the chicken. After flipping the chicken thighs over and brushing them one more time, bake them for a further five to ten minutes, or until they are cooked and an internal thermometer reads at least 165°F.

If preferred, top chicken thighs with chopped scallions and sesame seeds. For a full dinner, serve this honey-soy glazed chicken right away with your preferred sides. Have fun!