Start by making your marinade. Combine everything but the chicken, rice, and scallions in a mixing bowl. Whisk until everything is smooth.
Add the chicken thighs to a large plastic sealable bag, and pour in the marinade. Seal, and place into the refrigerator overnight.
The following day, about an hour before you are ready to begin cooking, remove the chicken from the refrigerator and let it sit on the counter to take off the chill.
Strain the marinade, reserving it into a bowl. Pat the chicken dry and place on a wired rimmed baking sheet.
Preheat your oven to 375 degrees.
Add the chicken thighs, skin side down to the baking sheet.
Place into the oven and cook for about 25 minutes. Remove, then flip the chicken so it is skin side up, and cook an additional 10 minutes or so, or until the skin is nice and crispy.
During this time, add the reserved marinade to a sauce pan. Cook on medium heat until the sauce has reduced. This will act as your glaze with the chicken is ready.
Now it is time to serve.
Remove the chicken from the oven, and carefully add them to a large serving dish. With a cooking brush, or spoon for that matter, begin brushing the chicken thighs with the reduced marinade.
Serve and with rice.