Slice the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they resemble fries. Season generously with salt and pepper.
In a medium bowl, mix together the white pepper, garlic powder, onion powder, black pepper, and salt. Add the flour and mix until well combined.
In a separate medium bowl, beat the eggs. Add the panko to another medium bowl.
Dredge the chicken strips in the flour-spice mixture, then dip in the egg, then the panko, pressing the bread crumbs onto the chicken to ensure even coverage.
Heat the vegetable oil in a large skillet. Shallow-fry the chicken fries for 1–2 minutes on each side, until fully cooked and golden. Drain on paper towels.
Cook the McCormick Brown Gravy Mix according to the package directions.
Arrange half of the chicken fries on a platter or baking dish, then top with half of the cheese curds and a bit of the gravy. Top with the rest of the chicken fries, the remaining cheese curds, and gravy. Garnish with chives and serve immediately.