Working with 1 piece at a time, dredge chicken in cornstarch, gently patting to remove excess. Dip in buttermilk brine, letting excess drip back into bowl, and coat in chickpea flour mixture, pressing firmly to adhere. Gently shake off any loose bits. Carefully slide chicken into skillet. Repeat with half of the remaining chicken. The oil temperature will drop when you add the chicken, so let it come back up to temperature gradually. Fry chicken, undisturbed, adjusting heat as needed so temperature never goes above 325°, until deeply golden brown underneath, 9–11 minutes. Turn over and fry until other side is deep golden brown, about 7 minutes. Transfer chicken to prepared rack and let drain. Immediately drizzle with honey and sprinkle with half of coconut mixture. Repeat frying process with remaining chicken and coconut mixture.
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