Start with the marinade; grab a medium size bowl and add in the oyster sauce, soy sauce, rice wine vinegar, 6 cloves of minced garlic, ginger and chili sauce. Add in the chicken thighs, mix well and marinate for 1 hour in refrigerator.
Grill the chicken for 4 to 5 minutes on each side or until nicely charred outside and juicy yet fully cooked inside. Let the chicken rest for 3 to 5 minutes before cutting into bite size pieces.
To make the dressing, get a small bowl and add in the fish sauce, honey or agave, oyster sauce, 1 clove of minced garlic, lime juice and Hawaiian chilis, mix well and set aside. In a large bowl add the cucumbers, tomatoes, red onion, cilantro, mint, Thai basil, chopped chicken and dressing then mix together well. This is a great refreshing salad for a hot day.