Whisk the rice vinegar, honey, soy sauce, sesame oil, sambal oelek, garlic, Chinese Five Spice and salt in a bowl until smooth. Pour half of the mixture into a large resealable plastic bag; set aside the remaining sauce. Place the chicken thighs into the bag and toss to coat. Refrigerate for one hour, turning the bag once or twice.
Heat oven to 425° F.
Bring the reserved sauce to a boil in a small saucepan over medium heat; cook and stir for 3 to 5 minutes or until sauce thickens.
Remove the chicken from the bag; discard used marinade. Arrange chicken thighs in a 9x13-inch baking dish; brush with 1/3 of the sauce.
Bake at 425° F for 10 minutes, baste with sauce. Continue baking for 20 minutes or until the internal temperature reaches 165° F. Meanwhile, reheat the sauce and brush on the chicken thighs; cut them into 1/4-inch-thick slices.
