Prepare Goat Cheese: Cut the goat cheese log into medallions about 1 inch thick, then divide each into thirds, resulting in 24 balls. Roll into smooth balls and freeze for 15-20 minutes.

Set Up Dredging Stations: Prepare three bowls with all-purpose flour, garlic powder, and salt; egg and milk; and panko with thyme.

Dredge Balls: Coat each ball in flour, dip in egg wash, then roll in panko mixture before returning to the tray.

Frying: Heat canola oil to 350°F and fry balls for 30 seconds to 1 minute until golden brown. Drain excess oil on a wire rack.

Serving: Transfer cheese balls to a serving platter, drizzled with honey or served with fig preserves.