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Marinate the chicken in a mixture of ketchup, soy sauce, pineapple juice, brown sugar, ginger, garlic powder, salt and pepper for at least an hour.
Cook the pasta for about 3 minutes longer than the package instructions.
Shred the carrots and yellow onion, chop the green onion, and mix with the cooked pasta, mayonnaise, apple cider vinegar, milk, sugar, salt and pepper. Refrigerate.
Heat oil in a skillet and cook the marinated chicken thighs, continuously flipping them to prevent the marinade from burning.
Serve the grilled chicken with the cold macaroni salad and white rice.