In a zip-top freezer bag, combine honey, soy sauce, toasted sesame oil, rice wine vinegar, minced ginger, minced garlic, and fish sauce if using. Seal the bag and shake to blend all ingredients.

Add the skin-on chicken thighs to the bag with the marinade, ensuring they are well-coated. Expel any excess air and seal the bag. Refrigerate for at least 30 minutes or overnight.

Preheat your oven to 350°F (180°C). Prepare the baking dish.

Arrange the marinated chicken thighs skin-side down in the baking dish. Pour the remaining marinade over the chicken and cover with aluminum foil.

Bake the covered chicken in the preheated oven for 30 minutes.

Remove the foil, flip the chicken skin-side up, increase the temperature to 375°F (190°C), and bake for another 20-30 minutes.

Check that the internal temperature has reached 165°F (74°C) and the skin is golden brown.

Let the chicken rest for a few minutes before serving alongside steamed rice or vegetables.