In a large mixing bowl, combine coconut milk, curry powder, minced garlic, grated ginger, salt, and sugar. Stir until well blended. Add the chicken thighs and let marinate.

On a shallow plate, mix rice flour or cornstarch with a pinch of salt and pepper. Dredge marinated chicken in the dry mixture.

Heat oil in a deep skillet over medium-high until it reaches 350°F (175°C). Fry the coated chicken for 5-7 minutes on each side until golden brown.

In a small mixing bowl, whisk together Thai chili sauce and plain yogurt until smooth. Adjust heat level to your preference.

Toast buns, spread sauce on both halves, layer with fried chicken, cucumbers, pickled carrots, and fresh herbs.

Serve immediately for the best taste with warm, crispy chicken and cool toppings.