Put the chicken in a large flat dish or bowl just large enough to hold it. Measure the honey in a large glass measuring cup and heat it in the microwave for 20 – 30 seconds to thin it.
Stir in the soy sauce, ginger and vinegar, and pour it evenly over the chicken, flipping it a couple of times to coat it thoroughly.
Cover and refrigerate it for 30 minutes to 24 hours, flipping the chicken once or twice.
Preheat the oven to 425 degrees. Cover a large baking sheet with heavy-duty foil and spray the foil with nonstick cooking spray.
Remove the chicken from the marinade, letting excess liquid pour off, and place it on the baking sheet, reserving the marinade.
Bake the chicken for 40 – 45 minutes until it is cooked through and golden brown, flipping it and brushing it with the marinade after 20 minutes (then discard remaining marinade, or boil it 1 – 2 minutes to use as a sauce). Alternatively, grill it over medium-low heat for about 30 minutes, turning it occasionally. Serve it immediately or refrigerate it for up to 3 days.