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Melt the white chocolate. Using a double boiler method, in a heatproof bowl add the salt and white chocolate. Place over a pot filled with water making sure the bowl doesn't touch the bowl. Heat on the stove on a low gentle heat and stir until the chocolate melts.
Sift in the matcha powder. Using a fine-mesh sieve, sift in the matcha powder to remove any clumps and mix with a spatula until smooth.
Mix the melted matcha chocolate. In a large mixing bowl, add the chex cereal. Then working in 3 batches, pour in the matcha chocolate, and gently fold with a rubber spatula until the chex is evenly coated. Set aside to cool slightly to room temperature.
Whisk together the powdered sugar and matcha powder. In a separate bowl, whisk together the powdered sugar and matcha powder until combined.
Toss with powdered sugar. When the chex has reached room temperature, pour in the powdered sugar mix and matcha-covered chex in a large gallon ziplock bag. Seal and shake the bag until the chex is evenly coated with the powdered sugar. Add additional powdered sugar if necessary to coat the chex.
Chill and serve. Pour the mixture onto a large parchment-lined cookie sheet and refrigerate uncovered for 15-30 minutes, or until dried. Store in an airtight container in the refrigerator.