Stir together the chicken broth, fish sauce, and liquid aminos in a bowl until combined. Set aside until ready to use.

Heat the avocado oil in a large skillet over medium heat. Add the chopped yellow onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the garlic and chopped chicken. Allow chicken to sit untouched 2 to 3 minutes to brown. Stir in the thai chilies and continue cooking, stirring occasionally, another 2 minutes.

Pour the sauce into the skillet with the chicken and bring to a full boil. Reduce heat to a simmer and allow it to cook, stirring occasionally, until chicken has cooked through, about 5 to 10 minutes. If desired, continue cooking 10 minutes to reduce sauce and make thicker.

Stir in the basil leaves. Serve with steamed white rice.