In a large mixing bowl, combine coconut milk, curry powder, minced garlic, and grated ginger. Add chicken thighs and let marinate in the refrigerator for at least 1 hour.

On a flat plate, mix rice flour with a pinch of salt and pepper. Dredge marinated chicken in rice flour until thoroughly coated.

Heat enough oil in a large skillet to cover the bottom by half an inch. Test oil temperature, ensuring it's at 350°F (175°C).

Carefully fry the coated chicken thighs in hot oil until golden brown, about 5-7 minutes on each side. Drain on a wire rack or paper towels.

In a small bowl, whisk together Thai chili sauce and plain yogurt or mayonnaise until smooth. Adjust to taste.

Toast buns lightly, spread the creamy chili sauce on both sides, layer fried chicken, cucumbers, pickled carrots, and fresh herbs.

Serve with optional garnishes like cilantro, lime juice, or crushed peanuts for extra crunch.