Preheat the Oven:
Preheat the oven to 375°F (190°C) and adjust the rack to the middle position.
Cook the Vegetables:
In a large skillet or Dutch oven, heat the oil over medium heat. Once shimmering hot, add the white parts of the scallions, carrots, shallot, chili, and sugar. Cook for about 5 minutes, or until the vegetables are tender. Add the minced garlic and red curry paste, cooking for another minute.
Simmer the Curry:
Stir in the fish sauce, ¼ cup soy sauce, and spinach. Cook for 1 more minute. Add the coconut milk (stirring to melt any solids) and chicken stock. Reduce heat to low and let the soup simmer while you prepare the chicken.
Prepare the Chicken:
In a bowl, mix together the honey and 2 tablespoons soy sauce. Place the pre-made popcorn chicken or chicken tenders on a baking sheet. Toss the chicken in the honey-soy mixture, then bake for 4-5 minutes, or until the chicken starts to caramelize and brown. Keep an eye on it to prevent burning.
Serve the Soup:
To serve, ladle the coconut curry broth and vegetables into bowls. Top with the cooked rice noodles and the crispy honey soy chicken. Garnish with fresh cilantro, basil, Sriracha, lime wedges for squeezing, and extra soy sauce as desired.