Combine the vinegar, tamari, honey, brown sugar, oils, chili garlic sauce, and ginger in a mixing bowl and whisk well. Pour about half the mixture into a resealable food storage bag, add the chicken thighs, and seal the bag. Massage the marinade into the chicken and refrigerate for 2-12 hours. Reserve the rest of the marinade.

Remove the chicken from the refrigerator and let sit for 30 minutes while the grill is heating up.

Heat grill to medium-high (400-425 degrees). Grease the grates well with oil. Remove the chicken from the marinade and discard the marinade. Pat the thighs dry and place on the grill, skin side down. Grill for about 8 minutes then flip and grill for another 5 minutes or until the chicken reaches an internal temperature of 165-170 degrees. Let sit for 5-10 minutes.

Bring the reserved marinade to a boil in a small saucepan and cook for 2-3 minutes until thickened. Brush on the cooked chicken thighs. Sprinkle with the green onion and sesame seeds and serve.