In a mixing bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, and black pepper until well combined. Place the chicken thighs in a resealable bag, pour the marinade over them, seal the bag, and massage gently for about 2 minutes. Refrigerate the marinated chicken for at least 30 minutes or overnight.

Preheat your oven to 375°F (190°C).

After marinating, take the chicken thighs out of the marinade, reserving the marinade. Arrange the thighs skin-side up in your baking dish.

Place the chicken thighs in the preheated oven and bake for about 25-30 minutes until the internal temperature reaches 165°F (75°C).

While the chicken is baking, pour the reserved marinade into a saucepan and bring to a gentle simmer over medium heat for 5-7 minutes until it thickens slightly.

Once the chicken is baked, take it out and brush the reduced marinade over each thigh. Return to the oven for an additional 5 minutes.

Remove the chicken from the oven and let it rest for a few minutes. Garnish with sliced green onions.