Grind the garlic and dried chilies in to paste and set it aside. Ideally use a mortar and pestle for this, but you a food processor, blender, or even a knife will do in a pinch.

Roughly chop the the chicken in to the size of small pebbles. Don't chop it so fine that is like ground chicken as the texture makes a difference.

Add the oil to the wok (or a large skillet) and place over high heat. Once the oil is hot, add the chicken and chili garlic paste. Cook, stirring continuously, until the chicken starts to brown.

Remove chicken to a bowl, and add the onions and peppers. Cook, stirring continuously until the onions starts to brown.

Lower the heat and add the chicken back to the wok along with the brown sauce. Continue to cook until the sauce is slightly thickened.

Add the basil and the fresh chilies and continue to cook until the chilies begin to soften and the basil is wilted.

Toast the tortillas in a dry frying pan or under a broiler until they begin to brown. Top the tortillas with the chicken and vegetable mixture and enjoy.