Finely mince the garlic and slice the onion into thin strips. Cut the Bird's Eye chilies to your desired heat level. Wash the Thai basil leaves gently under cold water and set aside.

In a mixing bowl, combine the soy sauce, fish sauce, oyster sauce, brown sugar, and water. Stir until the brown sugar is dissolved.

Heat olive oil in a large pan over medium-high heat. Add the minced garlic and sliced chilies, and sauté for 1-2 minutes until fragrant.

Add the ground chicken, breaking it apart as it cooks for 5-7 minutes until golden brown and no longer pink.

Pour the prepared sauce over the chicken and stir thoroughly for another 2-3 minutes, allowing the sauce to reduce slightly.

Remove the pan from heat and stir in the fresh Thai basil leaves.

Serve the basil chicken mixture over steamed jasmine rice, optionally topping with a fried egg.