Heat 1 tbsp avocado oil in a skillet over medium heat. Add chicken strips, season lightly with sea salt, and cook until browned on both sides. Transfer chicken to a plate.
Add the remaining oil if needed. Stir in onion and sauté for 1–2 minutes.
Add ginger, lemongrass, and turmeric. Cook another 1–3 minutes until fragrant.
Pour in bone broth and coconut milk. Stir in coconut aminos and kelp, then return chicken to the pan. Simmer 8–10 minutes until chicken is cooked through.
Stir in the tapioca slurry and cook 1–2 more minutes until the sauce thickens.
Remove from heat and finish with lemon juice. Taste and adjust seasoning if needed.
Garnish with fresh basil and serve warm.