Thai Chicken Pasta Salad

1 2¼ – 2½ pound deli-roasted chicken
4 cups water
2 3 ounce packages ramen noodles
¾ cup reduced-fat creamy peanut butter
3/4 cup light coconut milk
¼ cup snipped fresh cilantro
¼ cup lime juice
1 tablespoon sugar
¾ teaspoon salt
¼ teaspoon cayenne pepper
1 small seedless cucumber, peeled, halved lengthwise, and cut into ¼-inch slices
6 green onions, thinly sliced

Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.
Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, and green onions to peanut butter mixture; stir to coat
Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine.