Prepare Marinade: In a small bowl, whisk together ½ cup soy sauce, ⅓ cup brown sugar, 2 tablespoons honey, ¼ cup water, 2 tablespoons rice vinegar, 3 minced garlic cloves, and 1 teaspoon ground ginger until smooth.

Marinate Chicken: Place the chicken thighs in a covered bowl or a resealable bag, pouring in the prepared marinade, and refrigerate for at least 15-30 minutes.

Cook Sauce: In a small saucepan, pour in the remaining marinade and heat over medium-high heat until boiling. In a separate bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry and add this to the boiling sauce, stirring until thickened.

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Bake Chicken: Arrange the marinated chicken on the prepared baking sheet, brush with thickened sauce, and bake for 12-15 minutes, flipping halfway.

Broil and Rest: Broil the chicken for 1-3 minutes for a char and let rest for 5 minutes before brushing with reserved sauce.