in large bowl, or food processor, combine hoisin sauce, orange zest and juice, coconut aminos OR soy sauce, garlic and ginger. Process or stir until smooth.
Put chicken thighs in a baking pan and pour sauce over. Marinate at room temperature for 30 minutes or in refrigerator for up to 4 hours. Remove from refrigerator 30 minutes before cooking.
Pour marinade off into a jar or measuring cup. Place chicken skin side up in a shallow baking pan. Roast at 375°F for 20 minutes. Stir honey into marinade and spoon over chicken. Continue roasting for another 20 - 30 minutes until chicken is no longer pink inside.
Serve over cooked rice or with vegetables of your choice. Garnish with fresh orange slices.
If you like a little more heat, add a teaspoon of your favourite hot sauce to the marinade.