Combine flour and black pepper in a small bowl. Whisk together egg, 1/4 teaspoon sea salt, and 2 tablespoons water in a second small bowl. Combine panko and remaining 1/2 teaspoon sea salt in another small bowl.
Roll goat cheese into 24 balls (about 1 tablespoon each). Roll each goat cheese ball in flour mixture, dip in egg mixture, and dredge in panko mixture. Freeze 20 minutes or until firm.
Heat oil to 350° in a deep saucepan over medium-high heat. Fry goat cheese, in batches, 1 to 2 minutes or until golden and crisp on all sides. Remove with a slotted spoon, and place on paper towels to drain.
Arrange goat cheese poppers on a platter, drizzle with honey, and sprinkle with chives and red pepper. Serve immediately.