Place potatoes in water and bring to simmer. Cook until tender, being careful not to let potatoes burst while cooking, about 20 minutes.
Remove potatoes from water and cool to room temperature. When cool, using a spoon, peel the skin and dice into about ½-inch square pieces.
Fry potatoes in fryer until golden brown. Remove from fryer, season with salt and pepper, and set aside.
In same oil, fry goat cheese curds. Season with salt and pepper, and set aside
Place one gallon water in a pot at least four inches deep. Add vinegar and bring to light simmer. Crack each egg into a separate ramekin, ensuring no broken yolks or shell pieces are caught in whites.
Gently drop each egg in simmering water and poach for about 3 to 4 minutes or until whites are set. Remove from water and set in a clean ramekin.
Heat butter chicken gravy.
To assemble, divide fried potatoes among four bowls; spoon ½ cup of butter chicken gravy over each. Top with cheese curds. Place a poached egg in the center of each. Season egg with sumac, salt and pepper, garnish with cilantro leaves.
Begin by setting up breading station in three separate bowls, starting with flour, then egg wash (eggs and water combined), then panko.
Roll goat cheese into marble-size balls. Then bread, coating each in flour, then egg, then panko.
Set on plate for frying.
Dice chicken thighs in ½-inch pieces. Season with salt and pepper.
Heat oil on high in medium saucepot. Sauté chicken until fully cooked. Remove from pot and set aside.
In same pot, add onion, garlic, ginger and spices. Stir for a minute until fragrant.
Add diced tomato, cream and cooked chicken back to pot.
Cook on low heat for 30 minutes or until chicken is soft.
Finish by stirring in butter until well incorporated.