Finely mince the shallot, Serrano, and grate the garlic into a small bowl. You want a very fine, almost paste-like consistency. If you have a mortar and pestle, use that.

Heat the olive oil in a skillet or wok before adding the paste. If you're using a skillet, tilt to one side to create a small pool of oil before adding the paste. Fry for 2-3 minutes, stirring often, until fragrant and starting to brown.

Add the ground chicken to the skillet, breaking it apart with a spatula and mixing with the garlic mixture.

While the chicken cooks, mix the sauces together in a small bowl. Add to the fully cooked chicken and stir everything together. Cook for 30-60 seconds until the sauce is evenly incorporated.

Add the basil leaves and stir everything together a few times until the basil begins to wilt. Remove from the heat and serve with rice and an optional fried egg.