In a medium bowl, combine gochujang, miso, soy sauce, honey (or maple), rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth. Taste and tweak — add a bit more honey for sweetness or a splash more soy for salt.

Place the thighs in a zip-top bag or shallow bowl. Pour the marinade over and massage it into the skin and under any loose skin. Seal or cover and refrigerate at least 30 minutes, ideally 4–12 hours.

Preheat oven to 400°F (200°C). Position a rack in the center.

Grease a baking dish lightly or line with foil for easier cleanup.

Remove thighs from the marinade, allowing excess to drip back into the bowl; discard leftover marinade. Place thighs skin-side up in the dish, spaced slightly apart.

Sprinkle a pinch of salt and freshly ground pepper over the skin.

Bake for 25–30 minutes until internal temperature at the thickest part reaches 165°F (75°C) and skin is golden.

For extra-crisp skin, broil on high for 2–3 minutes, watching closely so it doesn’t burn.

Let the thighs rest for 5 minutes. Garnish with sesame seeds and sliced green onions, then serve hot.