Combine marinade ingredients and pour over chicken. Let sit overnight.
The day before, or before cooking the chicken, combine the ingredients for the vinaigrette. Mix well and chill.
Grill the chicken for 5 minutes per side until the internal temperature reaches 165 degrees. Let rest.
Mix together the ingredients for the noodle salad.
Add the curry vinaigrette to the noodle salad. Slice the chicken and place on top. Serve while chicken is warm.