Begin by patting the whole chicken dry with paper towels to remove excess moisture.

In a large mixing bowl, combine low-sodium soy sauce, hoisin sauce, freshly grated ginger, five spice powder, honey, and packed dark brown sugar.

Ensure the chicken is well-coated with the marinade, using your hands for thorough coverage.

Wrap the marinated chicken in plastic wrap or place it in a resealable bag, refrigerate for at least 2 hours or ideally overnight.

Heat canola oil over medium heat in a large pot until shimmering and carefully place the marinated chicken.

Sear it for approximately 8-10 minutes until golden-brown.

Preheat your oven to 375°F (190°C) and transfer the pot into the oven.

Bake for about 1 hour, or until internal temperature reaches 165°F (75°C).

Remove the chicken from the oven and let it rest for 10-15 minutes before slicing.

Serve it wrapped in flour tortillas, topped with fresh cucumber and scallions.