Place ¾ cup of the curry paste and 1 can of the coconut milk in a large mixing bowl and whisk to combine. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or up to 4 hours.
Remove the chicken from the marinade and transfer to a large saucepan. Add 2 tablespoons of the remaining curry paste, the remaining 1 can coconut milk, the soy sauce, 1 tablespoon of the coconut flakes, and the garlic powder. Bring to a simmer over medium-high heat. Decrease the heat to maintain a low simmer and cook for 15 minutes, or until chicken is partially cooked through. Remove the chicken from the pot, shaking off excess sauce, and set aside.
Continue to cook the coconut milk mixture until it has reduced by half. Set aside and keep warm.
Combine the white pepper, cumin, cinnamon, coriander, and salt in a small bowl. Place the remaining 1 cup coconut flakes, the panko, and rice flour in a large-zip-top bag. Add two-thirds of the seasoning mix and shake to combine. Add the chicken, a few pieces at a time, and shake to coat. Remove the chicken to a baking sheet and cover until ready to fry.
Combine the honey and remaining 2 tablespoons curry paste in a small bowl and set aside.
Heat 1 inch of oil in a large Dutch oven or other heavy pot to 350°F. Add chicken to the oil, a few pieces at a time, and cook until golden brown and cooked through, 5 to 6 minutes, turning halfway through cooking.
Drizzle the chicken with the honey sauce and serve with the reduced coconut sauce alongside.
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