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Fill a large pot halfway with salted water and bring to a boil. Wash and dry produce. Peel and finely chop garlic. Zest and quarter lime.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Reserve 1 cup cooking water. Drain and set aside.
Pat noodles cook, pat chicken dry with paper towels. Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-6 minutes per side. Turn off heat; transfer to a cutting board.
Melt 1 TBSP butter in pan used for chicken over medium heat. Add garlic and remaining curry powder; cook, stirring, until fragrant, about 1 minute. Add coconut milk, stock concentrate, and ½ cup reserved noodle cooking water. Season with salt and pepper. Cook, stirring, until sauce is smooth and slightly thickened, 2-3 minutes.
Add drained noodles to pan with sauce; toss until fully coated. Add more reserved noodle cooking water as needed. Divide noodles between bowls. Top with chicken; sprinkle with lime zest. Serve with lime wedges on the side.
Thickly slice chicken and arrange on top of noodles. Serve immediately.