Cut chicken thighs into thirds for smaller pieces and quarters for larger pieces to get small chunks (we're going for popcorn chicken size). Place chicken in large mixing bowl and mix in garlic, kosher salt, all-purpose flour, egg white, and rice wine. Give the chicken a good mix to combine all the ingredients together, then wrap with some plastic wrap and marinate for at least a few hours and ideally overnight.

In a food processor, blend and pulse Cheetos until they are mostly breadcrumb sized with some chunky bits. (If you don't have a food processor, place the Cheetos in a gallon Ziploc bag and crush with a rolling pin.) Place Cheetos crumbs in a mixing bowl and add sweet potato starch. Mix until they've become friends with each other and have combined.

Prep a tray lined with paper towels. In a large pot, heat oil to 350-375°F degrees. If you don't have a thermometer, just stick a wooden chopstick into the oil and if it's extremely fizzy and full of bubbles, your oil is ready. Carefully fry all the chicken in small batches, frying each batch for about 2-3 minutes until golden. Place the chicken onto the tray lined with paper towels. Once all the chicken is fried, fry again in small batches for one minute to get the crust extra crispy, again setting aside on the tray with paper towels. Sprinkle the fried chicken with some extra kosher salt to taste if needed.

Place Cheetos fried chicken in a bowl. Add a squeeze of lemon and garnish with a lemon slice. Sprinkle black and white sesame seeds along with some crushed up Cheetos. Add some finely chopped scallions on top. Mix honey, chili crisp, and water in a small bowl, then drizzle over the top of the fried chicken. Serve warm!