Combine hoison, fish sauce, lime juice, and rice vinegar. Whisk until combined.
Combine hoison, fish sauce, lime juice, and rice vinegar. Whisk until combined.
Pour 1/2 c. of marinade over the chicken, cover and refrigerate for an hour. Reserve remaining marinade for glazing during grilling.
Over low heat, place chicken thighs skin side down.
Brush with glaze occasionally and flip chicken after 10 minutes.
Cook for 10-15 minutes more or until chicken is cooked through.
Brush with glaze one more time before serving.