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In a small bowl, combine the chilis and the fish sauce.
Season the chicken with the salt and the pepper.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil.
Add the chicken slices and cook, tossing occasionally, until cooked through at 165 degrees F, about 5 minutes.
Transfer the chicken slices to a plate and keep them warm.
Drain the skillet if needed.
Return the skillet to medium-high heat. Heat the remaining 1 tablespoon of the oil.
Add the carrots and cook until softened, about 3 minutes.
Add the garlic, the green onions, and the ginger, and cook until fragrant, about 1 minute.
Add the rice, 3 tablespoons of the fish sauce mixture, and the oyster sauce, tossing until the rice is well-coated.
Push the rice to one side of the pan. On the empty side of the pan, add a little of the extra oil. Add the eggs and scramble with a rubber spatula until just barely set.
Combine the eggs with the rice.
Add the chicken slices and stir to combine.
Serve with the cilantro, the lime wheels, and any of the remaining fish sauce mixture.