Step 1: Prepare the Marinade: Start by patting the whole chicken dry with paper towels to remove excess moisture. In a bowl, mix together low-sodium soy sauce, hoisin sauce, freshly grated ginger, five spice powder, honey, and packed dark brown sugar until well combined.

Step 2: Marinate the Chicken: Carefully coat the chicken with the marinade, ensuring every inch is covered. Place the marinated chicken in a resealable bag or covered dish and refrigerate for at least 2 hours, preferably overnight.

Step 3: Brown the Chicken: In a large pot, heat canola oil over medium heat until shimmering. Add the marinated chicken, skin side down, and cook for about 8-10 minutes until the skin is golden brown.

Step 4: Bake the Chicken: Preheat your oven to 375°F (190°C). Once browned, transfer the entire pot to the oven and bake for approximately 1 hour. Check for doneness with a meat thermometer; it should read 165°F.

Step 5: Rest and Serve: After the chicken is cooked, let it rest for about 10-15 minutes. Slice the chicken and serve in tortillas topped with fresh cucumber and scallions.