In a medium saucepan, combine chopped ripe plums, sugar, and lemon juice over medium heat. Bring to a boil, then reduce to a simmer for about 45 minutes until thickened.

Stir in white vinegar, grated ginger, minced garlic, and sweet chili sauce, allowing to meld for another 10 minutes. Adjust thickness with pineapple juice if needed. Cool to room temperature.

Preheat your oven to 350°F or prepare your grill. Coat chicken breasts with olive oil and soy sauce. Roast or grill until cooked through.

Heat vegetable oil to 350°F in a deep pot. Fry rice noodles in small batches until crispy, about 1-2 minutes. Drain on paper towels.

On a serving platter, arrange pineapple rings and create a bed of shredded lettuce. Top with shredded chicken and drizzle with cooled plum sauce. Sprinkle with almonds and fried noodles.

Decorate with mandarin oranges and serve immediately.