Combine sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin, and Chinese five spice in a large ziplock bag (or using a bag for a chamber vacuum). Add chicken and seal. Refrigerate overnight and up to two days.
For sous vide: In a sous vide set to 74° Celsius/165.2° F, submerge the sealed chicken and cook for 8 hours. After removed from bag, drizzle with oil and season with salt and pepper.
For the grill: heat the grill to medium heat. Rub chicken with oil and salt and pepper. Grill, skin-side down, until cooked through (about 30 minutes).