Prepare the chicken: Pat the chicken dry. Season with a little salt and pepper, then set aside for 10 minutes.
Fry the chicken: Heat the oil in a pan over medium heat. Fry the chicken until cooked through and golden brown. Remove and set aside, leaving a little oil in the pan.
Cook the aromatics: Reduce the heat. Add the garlic and stir-fry until fragrant. Add the chopped chilies and cook briefly.
Combine: Return the chicken to the pan. Season with additional salt and pepper if needed. Increase the heat and toss until the chicken is evenly coated and fragrant.
Serve: Turn off the heat and garnish with spring onions or kaffir lime leaves. Serve hot.
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