Make the Filling: Combine chopped crab meat, cream cheese, chopped scallion whites and light greens (reserve the greens for later, do not chop), grated garlic, grated ginger, sesame oil, soy sauce, rice vinegar, salt, white pepper, onion powder, sugar, lemon zest, salsa macha, and chopped cilantro stems in a bowl. Mix thoroughly.

Assemble the Taquitos: Whisk water and cornstarch in a small bowl. Pipe or spoon the crab mixture along one edge of a wonton wrapper. Brush the opposite edge with the cornstarch water. Roll tightly to seal. Place on a parchment-lined sheet pan. Repeat with remaining wrappers. Refrigerate for 1 hour, or freeze for 20 minutes.

Chili Honey: Combine sambal oelek, honey, rice vinegar, and soy sauce in a saucepan. Simmer over medium heat for 3 to 4 minutes until reduced by one-third and thickened. Remove from heat and cool.

Miso Mayo: Whisk Japanese mayo, lemon juice, and miso in a small bowl until smooth.

Curly Green Onions: Cut the reserved green parts of the onion into matchsticks. Add to an ice water bath to let curl. When ready to use, dry with a paper towel.

Fry the Taquitos: Fill a saucier or heavy pot with 4 to 5 inches of neutral oil. Heat to 350°F (175°C). Fry the taquitos in batches for 3 minutes until deeply golden brown. Do not overcrowd the pan. Transfer to a wire rack or paper towels to cool.

Serve: Drizzle taquitos with chili honey and miso mayo. Top with sesame seeds, cilantro leaves, sliced chiles, curly green onions, and chili threads.