In a bowl, combine the chicken with soy sauce, sugar, water, Thai chili paste, and fish sauce. Mix well and let it marinate for at least 15 minutes.

Let the chicken marinate while you prep other ingredients. Soak your basil in cold water to keep it fresh until ready to use!

Heat a wok or large skillet over high heat, adding a tablespoon of neutral oil. Sear the marinated chicken until browned and thoroughly cooked, around 5-7 minutes. Remove from the pan and set aside.

In the same pan, add more oil if necessary, and scramble the eggs until just set. Remove and set aside.

Add a touch more oil, then sauté garlic and roasted chili flakes until fragrant, about 1-2 minutes.

Toss in the cooked jasmine rice, mixing well with the garlic and dried chilies. Ensure you've broken apart any clumps of rice.

Add diced onion and any remaining sauces, stirring continuously to combine until heated through.

Add the seared chicken and scrambled eggs back into the pan, making sure to include any juices. Mix until everything is evenly distributed.

Off the heat, gently stir in sliced fresh chilies and Thai basil leaves until just wilted, about 1 minute.

Transfer to serving plates and garnish with lime wedges and cucumber slices, squeezing fresh lime juice over the rice before enjoying.