1. Mince the garlic and finely dice the white onion. Dice the chicken thighs into 1” x 1” pieces. Set them aside in a bowl. Season the chicken thighs with the fish sauce, coconut aminos, oyster sauce, and Swerve. Stir everything together. Set the chicken aside to marinade it for a few minutes.

2. Heat a large nonstick skillet over medium-high heat until very hot. Add in the avocado oil and swirl to coat the pan. Add in the chicken thighs and allow them to brown on all sides. Once the chicken is almost cooked, add in the minced garlic and stir for 30 seconds or so until fragrant.

3. Taste and adjust seasoning, adding more fish sauce or coconut aminos if desired.

4. Toss in the Thai chilies (if using) and the sliced green onions. Take the dish off the heat and toss it with the Thai basil leaves. Serve immediately.