In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove 3 tablespoons and set aside for glazing the chicken.

Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours.

Lightly oil a cast-iron stovetop grill pan and set over medium-high heat. Remove the chicken from the marinade, letting the excess drip off into the bowl. Lay the chicken on the grill pan and cook for 6 to 10 minutes, turning several times.

To test for doneness, pierce the flesh with the tip of a knife: The chicken is cooked when clear juices flow out.

During the last 2 minutes of cooking, baste with the reserved marinade.

Transfer to a platter and let rest for 5 to 10 minutes before serving.