Using a rolling pin, flatten each croissant. Butter outside of croissants. Place buttered sides down on work surface. Drizzle honey on inside of one croissant, followed by chili crunch. Add TomaRashi and close sandwich with remaining croissant, buttered-side-out.
Heat a non-stick or cast iron skillet over medium heat. Add the sandwich to the pan, pressing down to flatten with a spatula. Cook, flipping frequently so it doesn't burn, until golden brown, about 5-6 minutes.
Remove from pan. Cut in half, top with red pepper flakes and an additional drizzle of honey, if desired. Serve immediately.
