Preheat your oven to 400°F (200°C) and lightly grease a 9x13x2-inch baking dish with cooking spray. Pat the chicken thighs dry using paper towels to ensure crispy skin.
In a large mixing bowl, combine the white miso paste, honey, rice vinegar, soy sauce, garlic paste, and ginger paste. Whisk the ingredients thoroughly until a smooth marinade forms.
Place the chicken thighs in the bowl and coat them evenly with the marinade, massaging the mixture onto each piece. Allow the chicken to marinate for 10 minutes to absorb the flavors.
Arrange the chicken thighs in the prepared baking dish with the skin side facing up. Use a brush to apply any remaining marinade from the bowl onto the chicken for added flavor.
Bake the chicken in the preheated oven for 35–40 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for a few minutes to retain its juiciness. Serve warm with your choice of sides.
