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In a small bowl, whisk together the fish sauce, coconut aminos, and honey. Set aside.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden brown.
Add the red pepper, onion, Thai chilies, and garlic. Stir fry for 5-6 minutes, until the peppers are softened, the onions are translucent, and the chicken is cooked through.
Add the fish sauce/aminos/honey mixture to the pan. Cook for 1-2 minutes, until warm.
Remove from heat. Adjust salt to taste if needed. Stir in the Thai basil.
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