In a bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Add the chicken thighs, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.

On a plate, mix the rice flour or cornstarch with salt and pepper. Once the chicken is done marinating, remove it from the bowl, allowing any excess marinade to drip off. Dredge each piece thoroughly in the dry mixture, pressing lightly to ensure an even coating.

Heat vegetable oil in a deep skillet or fryer to about 350°F (175°C). Carefully add the coated chicken thighs, frying for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on a wire rack or paper towels.

In a separate bowl, whisk together Thai chili sauce and mayonnaise (or yogurt) until creamy and spicy. Prepare sliced cucumbers, pickled carrots, and fresh herbs. Don’t skip toasting your buns for that perfect texture!

Spread the chili mayo on each half of your toasted bun. Layer with the crispy fried chicken, cucumber slices, pickled carrots, and fresh herbs. Top with the other bun half, gently pressing to secure.