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Pound the chicken thighs to ½ inch thickness under plastic wrap.
Set up three separate dredging stations: flour mixed with salt and pepper, a beaten egg, and panko.
Coat the chicken in flour, dip into the egg, then coat with panko.
Fry the chicken in hot oil until golden brown and crispy, about 3-4 minutes per side.
In a pot, sauté the carrot, potato, and onion until softened, about 5-7 minutes.
Add the curry blocks and cover with water. Simmer until the sauce thickens.
Stir in dark chocolate and mix until melted and smooth.
Slice the chicken into strips and serve over rice with curry on the side.
Garnish with scallions and sesame seeds, if desired.