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

Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil and set a wire rack on top.

Remove the chicken from the marinade and place on the wire rack in a single layer, letting excess marinade drip off.

Bake for 25-30 minutes until the internal temperature reaches 165°F (75°C) and the glaze is sticky and glossy.

Baste the chicken with reserved marinade every 10 minutes during baking.

In the final 5 minutes, switch the oven to broil for a charred finish. Watch closely to avoid burning.

Allow the chicken to rest before slicing. Serve over steamed jasmine rice or noodles, garnished with green onions and sesame seeds.