Place the chicken in a saucepan or wide skillet and add water to cover. Salt the water and set over high heat and bring to a roaring simmer. Once roaring, lower heat to medium-low and let cook for 12-15 minutes or until chicken is cooked through and skin is no longer pink. Drain and cut into bite-sized cubes.

While chicken cooks, prepare the curry mix: in the bottom of a medium mixing bowl, add the Greek yogurt (or vegan mayonnaise), salt, pepper, celery, curry powder, almonds, and raisins. Stir together well to combine. Set aside in the refrigerator while you wait for the chicken to finish.

Spiralize the cucumber with Blade A and trim the noodles. Divide into two bowls and set aside.

Once chicken is done, add it to the bowl with the curry seasoning and mix well to coat the chicken. Divide this prepared chicken mixture over the bowls with the cucumber noodles. Serve immediately.