Combine the marinade ingredients in a bowl: white miso paste, rice vinegar, mirin, honey, soy sauce, minced garlic, and grated ginger. Whisk until well-blended, creating a smooth glaze that smells heavenly.

Coat the chicken thighs by placing them in a large zip-top bag or bowl. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Seal the bag or cover the bowl for flavor infusion.

Marinate the chicken in the refrigerator for at least 30 minutes. For more depth of flavor, let it sit overnight; the longer, the better!

Preheat your grill or oven to medium-high heat. A precise temperature helps achieve that perfect caramelization of the glaze.

Cook the marinated chicken thighs for about 6-7 minutes per side. The chicken is ready when it reaches an internal temperature of 165°F (75°C) and has a lovely browned exterior.

Rest the chicken for a few minutes after removing it from the grill or oven. This step allows the juices to redistribute for tender, juicy meat.

Garnish with minced green onions and cilantro before serving.