Preheat oven to 450°F. Rinse with running cold water, then pat dry with paper towels
Place chicken on a rack in the sink, skin side up. Slowly pour 2 cups of boiling water over the chicken; turn the chicken over. Slowly pour 2 more cups over the back of the breasts. This step helps the fat render easier from the chicken meat. It also helps the skin get super crispy!
Place the chicken skin side up on a rack in a small roasting pan -roast chicken for 20 to 25 minutes.
Meanwhile, in a small bowl combine honey, soy sauce, vinegar, ginger, garlic, and red pepper.
After the chicken has roasted for 20 to 25 minutes, brush with half of the honey glaze; roast for five more minutes. Brush with remaining glaze and roast about 5 minutes longer. Chicken is done when the temperature registers 165 with a thermometer.
Move to a warm plate and let rest for 10 minutes.
Meanwhile, warm tortillas per the directions. Remove roasting rack and skim off any excess fat. Add broth and water to roasting pan and bring to boil. Scrape the bottom of the pan with a whisk or wooden spoon to dissolve browned bits. Stir in hoisin sauce.