Place all the chilli jam ingredients in a small saucepan and bring to the boil, then reduce the heat and simmer for 15 minutes. The mixture should be thick, sticky and jam-like, and will become more so as it cools.
Meanwhile, heat a griddle pan. Place the chicken breasts in the pan, skin side down, and cook for 10 minutes. Turn the chicken over and cook for a further 10 minutes.
Serve the chicken on a bed of noodles, with some of the chilli jam poured over the top, and garnish with coriander. Store any remaining chilli jam in the refrigerator, covered, for up to 1 week, and use it as an accompaniment to spice up other griddled meats.