In a mixing bowl, combine the chicken with soy sauce, sugar, water, Thai chili paste, and 2 teaspoons of fish sauce. Let it marinate for at least 15 minutes.

Ensure your cooked jasmine rice is at room temperature or slightly warm. Chop garlic and prep your ingredients ahead to maximize cooking efficiency.

Place a wok or large nonstick skillet over high heat, and add the neutral oil. Once hot, add the marinated chicken and sear until browned and cooked through, about 6-8 minutes. Remove and set aside.

In the same pan, lower the heat slightly. Beat the eggs and scramble them in the remaining oil until just set and slightly marbled. Remove and set aside.

Increase the heat and add chopped garlic and roasted chili flakes to the pan. Sauté for about 30 seconds until fragrant.

Add the cooked rice and diced onion to the pan. Drizzle in the remaining fish sauce. Toss everything until well combined and heated through, about 3-5 minutes.

Return the seared chicken and scrambled eggs to the pan, mixing thoroughly with any juices that collected while resting.

Turn off the heat and gently fold in the fresh chilies and Thai basil, tossing until the basil is wilted.

Dish out your flavorful rice on plates and serve with lime wedges and cucumber slices. Squeeze some lime over your rice for a zesty finish.