Separate chicken skin from the chicken thigh. Set aside.
Separate chicken meat from the bone. Chopped the chicken thigh meat with a meat chopper knife or food processor. For the bone, you can store in a freezer for later use (homemade broth) or throw away.
In a nonstick skillet at medium heat, heat the chicken skin. The chicken skin will shrink and become crispy and release oil. After the chicken skins are golden brown, set aside. Leave the oil in the pan. Do not turn off the heat.
Add shallot, garlic, and bird's eye chilis to the pan. Stir fry for about 1-2 minutes until the ingredients soften.
Add grounded chicken thigh meat and stir until half cooked.
Add soy sauce, oyster sauce, sweet soy sauce, and fish sauce. Stir to combine.
Add Thai basil and stir until the sauce is thickened and the basil leaves withered. Turn off the heat.
Serve it with warm rice and fried eggs.