In a bowl, whisk together rice vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and a pinch of salt until the mixture is well combined.

Pour half of the marinade into a resealable plastic bag and reserve the other half for making the glaze later.

Place the chicken thighs in the bag, ensuring each piece is fully coated with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour, flipping the bag occasionally.

Preheat your oven to 425°F (220°C).

While the oven heats, pour the reserved marinade into a saucepan. Bring it to a boil over medium heat, then reduce to a simmer. Stir frequently for 3–5 minutes, or until it thickens into a glaze.

Remove the chicken thighs from the marinade, letting any excess liquid drip off. Discard the used marinade.

Arrange the chicken thighs in a 9x13-inch baking dish. Brush them generously with about 1/3 of the thickened glaze.

Bake in the preheated oven for 30 minutes, basting with the glaze again after 10 minutes. The chicken is ready when an instant-read thermometer reads 165°F (75°C).

Let the chicken rest for 5–10 minutes before serving. Briefly reheat the glaze in the saucepan and drizzle it over the chicken if desired. Garnish with chopped green onions and enjoy!