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Combine soy sauce, dark soy sauce, oyster sauce, honey, sugar, garlic, five-spice powder, and white pepper in a bowl.
Add the chicken thighs and coat them thoroughly in the marinade.
Marinate for at least 30 minutes, or overnight for better flavor.
Cook the chicken:
Air fryer method:
Place the chicken in the air fryer, skin side facing up.
Cook at 380°F (190°C) for 20 minutes, or until the internal temperature reaches 165°F (74°C).
Oven method:
Place the chicken on a baking sheet, skin side facing up.
Bake at 420°F (220°C) for 25 minutes, or until the internal temperature reaches 165°F (74°C).
Stovetop method:
Heat oil in a pan over medium-high heat.
Sear the chicken thighs, skin side down, for 2 minutes.
Flip the chicken and sear for another 2 minutes.
Pour in the marinade and reduce heat to low-medium.
Cover and simmer for 7 minutes.
Flip the chicken, cover, and simmer for another 7 minutes.
Flip again so the skin is up and baste with the sauce.
Serve:
Garnish with green onions and sesame seeds (optional).
Serve with rice and vegetables.
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