Step 1 Place chillies, garlic, lime juice, fish sauce, rice bran oil and palm sugar in a small food processor; blend until mixture is a smooth marinade. Transfer ½ cup of the marinade to a large salad bowl. Transfer remaining marinade to a medium bowl; add chicken tenderloins and turn to coat.
Step 2 Heat a barbecue grill or set a grill pan over high heat. Add chicken and cook, turning and brushing with any remaining marinade, for 6–8 minutes, or until cooked through.
Step 3 Meanwhile, place noodles in a medium heatproof bowl and cover with boiling water. Leave noodles to stand for 5 minutes, or until tender. Separate noodles with a fork, then drain and rinse under cold running water. Cut noodles into 10cm lengths.
Step 4 Place remaining ingredients in large salad bowl of marinade. Add cut noodles to bowl and toss lightly to combine. Chop cooked chicken roughly.
Step 5 Top green mango salad with pieces of chilli chicken and serve.