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Chop your chicken thighs into 1-inch long pieces.
In a small bowl, mix together your light soy sauce, dark soy sauce, sugar, sesame oil, and Shaoxing cooking wine.
In a pan on medium heat, coated with spray oil, add your garlic cloves and Thai red chilies and sauté for 1-2 minutes.
Add in your chopped chicken thighs and sauté until almost completely cooked through.
Pour your sauce on top. Cover with a lid, and cook on medium-low heat for 3-5 minutes.
Remove the lid and cook on a simmer until the sauce reduces.
Add your basil and sauté for 1 minute.
In a meal prep container, add half of your cooked rice and half of your cooked chicken. Enjoy!