Arrange the chicken pieces in a large pot in one layer. 

Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or over night.

When you’re ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about 1/2 cup). Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.

Preheat your grill to 425F. Remove the chicken from the pot and place it on a grill pan.

Turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil. Allow the liquid to boil heavily until it is reduced in volume by approximately one half. 

Place the chicken under the grill until it is brown and crispy on top (5-10 minutes).

Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken.

Serve over rice or noodles and spoon more of the reduced liquid over the top.