In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, 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 to marinate, turning frequently, at least 6 hours.

Preheat the grill to medium and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade separately. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the reserved marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken, skin-side up, to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes longer.

Arrange the chicken on a platter, and spoon the remaining reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw.