In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, orange juice, cilantro, Sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine.

Place the chicken in a large plastic bag or baking dish and cover with the marinade.

Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the grill to medium-low or about 325°F or preheat the oven to 350°F. Remove the chicken from the marinade, reserving the marinade, and grill the chicken, until brown, about 12-15 minutes. Flip over, and grill an additional 8 – 10 minutes or until cooked through, basting with the marinade while cooking. Alternatively, bake the chicken in the marinade for about 1 hour to 1 hour and 15 minutes, or until chicken is browned and cooked through and the juices run clear. You can also use a grill pan, and grill the chicken on a grill pan.

If you are grilling the chicken, place the leftover marinade in a small saucepan and bring to a boil.

Lower the heat to medium and simmer until slightly thick, about 10-15 minutes. Arrange the chicken on a platter, and spoon the reduced marinade on top.