In a large bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and red food coloring if using. Whisk until smooth and well blended.

Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.

Preheat your oven to 400°F (200°C).

Line a baking tray with aluminum foil and place a wire rack on top.

Carefully place the marinated chicken thighs on the wire rack and slide the tray into the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Baste the chicken with any reserved marinade every 10 minutes.

In the last 5 minutes of cooking, switch your oven to broil.

Once done, remove the chicken from the oven and let it rest for a few minutes. Slice and serve over rice or noodles, garnished with chopped green onions.