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Combine oil, maple syrup, 1 ½ tbsp lime juice, 1 tbsp vinegar, 1 tsp ginger and 1 tsp fish sauce in a shallow dish. Add chicken and turn to coat. Cover and set aside for 10 minutes to marinate.
Meanwhile, cook noodles in a saucepan of boiling water following packet directions. Refresh under cold running water. Drain.
Heat a large, non-stick frying pan over medium-high heat. Cook chicken for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a chopping board and thickly slice.
Meanwhile, place mango, half the chilli and the remaining lime juice, vinegar, ginger and fish sauce in a small food processor or blender and process until smooth.
Divide the noodles, cabbage, edamame, cucumber, herbs and chicken among serving bowls. Drizzle over the mango dressing and sprinkle with the remaining chilli to serve.