Prep the chicken: Remove the bones from the chicken thighs if needed. Keep the skin on for maximum flavor and crispiness, but skinless works too.
Make the marinade: In a large bowl, whisk together the miso paste, chili crisp, avocado oil, rice vinegar, mirin, honey, sesame oil, garlic, and ginger. Reserve about ¼ cup of the marinade for basting later.
Marinate: Add the chicken thighs to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
Grill: Preheat your grill to medium heat (around 375–400°F). Grill the chicken for 5–7 minutes per side, or until nicely charred and cooked through (internal temp should hit 165°F).
Baste and finish: During the last couple of minutes, baste the chicken with the reserved marinade for extra flavor and caramelization.
Serve: Let it rest for 5 minutes before slicing. Serve with rice, noodles, or a crisp salad.
