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Pound garlic and chilli with 1 tsp salt to a paste with a large mortar and pestle.
Heat a large wok over high heat. Add lard and garlic and chilli paste then stir-fry until fragrant (1 minute). Add chicken and continue to cook until lightly caramelised (10 minutes).
Add stock, fish sauce, oyster sauce and sugar and stir to combine. Cook over high heat until chicken has absorbed all the stock (5 minutes). Add bamboo shoots and stir-fry until sauce has thickened. Remove from heat and add makrut lime leaves and toss to combine. Transfer to a plate and serve immediately.