In a large mixing bowl, whisk together hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and optional red food coloring until smooth.

Add boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 4 hours or overnight.

Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil and place a wire rack over the tray.

Remove chicken thighs from the marinade, letting the excess drip off. Place marinated chicken on the wire rack, spaced evenly.

Bake the chicken for 25-30 minutes, until the internal temperature reaches 165°F (75°C). Baste every 10 minutes with reserved marinade.

Switch to broil and cook for an additional 5 minutes to char the exterior.

Let the chicken rest for a few minutes before serving over rice or noodles, garnished with sliced green onions.