Dice the chicken into bite-sized pieces. Mince the garlic and ginger. Slice the bell peppers and green onions. Rinse and roughly chop the basil leaves. Prepare cauliflower rice if using fresh.

Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add cauliflower rice and sauté for about 5-7 minutes until tender. Season with a pinch of salt. Remove and set aside.

In the same wok, add remaining oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 8-10 minutes.

Push chicken to the side, add garlic and ginger to the pan, sauté for 30 seconds until fragrant. Add sliced bell peppers, cook for 2-3 minutes until slightly tender.

Mix the chicken, vegetables, and aromatics together. Add soy sauce and fish sauce, cook for another 2 minutes, allowing flavors to meld. Stir in fresh basil leaves and cook until just wilted.

Plate the basil chicken stir-fry over cauliflower rice. Garnish with sliced green onions.