Combine honey, thyme leaves, salt, and black pepper in a glass jar. Stir and set aside.
Trim ends of plantain, peel, and cut diagonally into 1" pieces.
Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again.
Cook plantain, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper-towel-lined plate. Discard all but 1/3 cup of oil.
Whisk the egg in a shallow bowl. Add the panko to a separate shallow bowl. Dip the feta in the egg, turning to coat, remove and allow any excess to drip off. Dredge the feta in the Panko, turning to coat and pressing gently to adhere.
In the same pan used to fry the sweet plantains, heat the remaining 1/3 cup of oil over medium heat. When the oil shimmers, add the feta and cook for 2 to 3 minutes per side, until golden brown. Transfer the feta to a serving plate.
Serve the feta warm, topped with the sweet plantains, and drizzled with honey. Garnish with fresh thyme. Enjoy!