In a large bowl, combine salt, five-spice powder, soy sauce, and honey, whisking until smooth. Add the chicken drumsticks, garlic, and shallots, ensuring each piece is well coated. Marinate for at least 30 minutes or several hours for deeper flavor.

Heat a deep frying pan over medium heat and add enough cooking oil to cover the bottom. Once the oil shimmers, carefully place the marinated chicken pieces in the pan, and fry for about 8-10 minutes, turning occasionally until golden brown.

For a healthier option, preheat the oven's broiler on high. Place the browned chicken on a lined baking sheet and broil for about 15-20 minutes, turning frequently until crispy and golden.

Remove excess oil from the pan but keep the drippings. Pour in remaining marinade and coconut juice until it covers the chicken halfway. Bring to a boil, then reduce to simmer.

Allow to simmer for about 20 minutes, turning occasionally to ensure even coating in the sauce. Ensure the chicken is tender and thoroughly cooked, with sauce reduced to a thick consistency.

Transfer cooked chicken to a serving platter, drizzling with sauce. Serve with steamed jasmine rice or sticky rice, and garnish with fresh herbs or sesame seeds.