In a medium bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil. This mixture will form the delicious glaze for your chicken.

Place the chicken thighs in a large resealable bag or a shallow dish. Pour about half of the prepared shoyu marinade over the chicken, ensuring each piece is coated. Reserve the remaining marinade for later.

Marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor. For bone-in, skin-on thighs, longer marination is better.

Preheat your oven to 200°C (400°F).

Arrange the marinated chicken thighs in a single layer in a baking dish. Discard the marinade used for marinating the chicken.

Bake the chicken for 25-30 minutes, or until it's cooked through and the internal temperature reaches 74°C (165°F).

While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat and cook for about 5-7 minutes, stirring occasionally, until it thickens slightly into a glaze. Be careful not to burn the sugars.

Once the chicken is cooked, carefully remove it from the oven. Brush the thickened shoyu glaze generously over the chicken thighs. Return to the oven for another 5 minutes to allow the glaze to caramelize.

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

Serve the Hawaiian Shoyu Chicken hot over cooked white rice. Spoon any extra glaze from the pan over the chicken and rice.