In a large sauté pan, add olive oil over medium-high heat. Salt and pepper the chicken thighs and brown each side until just golden brown. Once browned, remove the chicken from the pan and cut into 2-inch chunks.
Add the diced garlic and onion to the pan. Sauté with the leftover oil and chicken juice until softened. Add the soy sauce, brown sugar, and bay leaves. Stir until the brown sugar is melted.
Once the brown sugar is melted, add the water and lemon juice if using. Add the chicken back into the pan. Cover and simmer over medium-low for 20 minutes. Simmer for another 5 minutes uncovered until the liquid is reduced.
After the liquid is slightly reduced, stir in the hoisin sauce over medium-low heat until a glaze forms on the chicken. Enjoy!