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Mince the chilis and garlic together until a rough paste forms (see the blog post above for step-by-step pictures). You can also blend both together in a small food processor or use a mortar & pestle.
Combine the sauce ingredients in a small bowl and stir until the sugar is dissolved.
Add the oil and garlic-chili paste to a large skillet and heat over medium-high heat. Cook until the aromatics are fragrant and the garlic is just barely starting to brown.
Add the ground chicken. Move the aromatics onto the chicken using your spatula to prevent the aromatics from burning. Spread out the chicken and let it cook without disturbing for 1 minute, to let the bottom brown. Break apart the chicken, let cook, stirring occasionally, until the chicken is almost cooked through and the chicken juices have cooked off, 2 minutes or so. I prefer to keep some larger chunks of chicken without breaking them into a million pieces.
Pour in the sauce and stir to mix well.
Add the onion and green beans. Cook for another minute or two, until the sauce is distributed and slightly reduced.
Turn off the heat and add the basil leaves. Toss until the leaves are wilted.
Serve hot over rice with a crispy fried egg and a squeeze of lime juice.