Heat 1 T. oil over medium heat in a large saute pan. Add the chicken and cook for about five minutes, stirring constantly. Remove chicken to a plate.
In a glass jar, combine the coco aminos with the salt, basil, coconut milk, turmeric, and ginger. Whisk to combine and set aside.
In the same pan, heat the remaining avocado oil with the garlic and vegetables over medium heat. Saute for about 8 minutes, until the veggies become softened. Add the chicken back to the pan, along with the sauce. Simmer for an additional two minutes until heated through.
Serve immediately. Or portion into glass jars and freeze.