Combine the vinegar, soy sauce, honey, sesame oil, sriracha sauce, and garlic together in a large zip lock bag. Add the chicken thighs and place them into the refrigerator for at least 2 hours.
Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place the wire cooling rack in the pan. Coat the wire cooling rack with cooking spray.
Pour the marinade into a small saucepan over medium-high heat and boil for 2 minutes, stirring often. Remove from heat; set aside.
Place the chicken thighs on the roasting rack; baste the chicken with the marinade. Season lightly with sea salt and freshly cracked pepper.
Place into the oven and cook for 10 minutes; baste.
Bake an additional 10 minutes; baste.
Bake for the last 5 minutes, or until the chicken is cooked through; baste.
Let stand 5 minutes before slicing and serving. Drizzle with the sauce from the bottom of the roasting pan. Enjoy.