In a shallow dish, mix the panko breadcrumbs and shredded coconut together. Place flour in a second dish and beaten eggs in a third dish.

Season the chicken cutlets with salt and pepper. Dredge each piece in flour, dip into the egg, and press firmly into the coconut-panko mixture to coat evenly.

Heat about 1 inch of oil in a large skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain.

For the sauce, heat 1 tablespoon of oil in a pot over medium heat. Sauté the onions and carrots until softened, about 5 minutes.

Stir in the curry powder and cook for 1 minute until fragrant.

Pour in the chicken stock, coconut milk, soy sauce, and honey. Bring to a simmer and cook for 10-15 minutes until the sauce thickens and vegetables are tender.

Slice the crispy chicken into strips.

Serve the sliced chicken over steamed rice and ladle the hot coconut curry sauce generously over the top.