1. In a bowl, whisk together the coconut milk, curry powder, garlic, ginger, salt, and sugar. Add the chicken thighs, cover, and marinate in the fridge for at least 1 hour (up to overnight).

2. In a shallow dish, combine the rice flour (or cornstarch) with a little salt and pepper.

3. Remove the chicken thighs from the marinade, allowing any excess to drip off. Dredge the chicken in the rice flour mixture until fully coated.

4. In a deep skillet or Dutch oven, heat about 3 cup of vegetable oil to 350°F. Carefully add the breaded chicken thighs and fry for 5–7 minutes per side, or until golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

5. In a small bowl, stir together the Thai chili sauce and mayonnaise (or yogurt) to create a creamy dipping sauce.

6. Spread the sauce on the toasted buns, then layer the fried chicken, cucumber slices, pickled carrots, cilantro, and Thai basil. Close the sandwiches and serve immediately.