Use a mallet or mortar and pestle to smash open the Thai chiles. Discard the seeds and set aside the red flesh.
Tip: We recommend using gloves or putting the Thai chiles in a plastic bag before bruising with the mallet as the heat from these chiles will linger.
Heat the avocado oil in a pan over medium high heat. Once hot, add the shallots and saute until they just begin to brown. Add the garlic and smashed chile flesh and give a stir for a few seconds, or until the garlic is fragrant.
Add the chicken pieces and toss so they are coated in the onion mixture. Allow the chicken pieces to cook for 1-2 minutes, then give a stir. Continue sauteing until the chicken is nearly cooked through, then add the pepper slices and mix them in with the chicken.
Add the soy sauce, fish sauce and coconut sugar to the pan and coat the chicken in the mixture. If the pan looks like it is starting to burn, add the water or broth one teaspoon at a time. Add half of the basil leaves and stir them into the chicken until they are wilted. Once the chicken is fully cooked through, add the remaining basil and the cashews. Season to taste and serve alongside your favorite cooked rice.