The chopsuey preparations I have had are mostly in Chinese restaurants and I have never seen them with macaroni or baked so I am not sure what is it that you have.
If it is some type of fusion Chinese/American type dish you can make several types of sides with the boneless thigh meat you have. A lot also depends on the ingredients you stock in your pantry unless you want to run to the grocery store.
A kung pao type dish would go well as a side. My version may again not be terribly authentic but it is definitely flavorful.
Cut up the thighs into small bite size peices (I like to trim them completely of their fat). Marinate in a tiny bit of ginger, a few dashes of dark soy, tbsp of hoisin for an hour.
In a pan add some oil (tbsp) throw in some whole dried red chilis (arabol are best) and reduce the heat and add some cashews or peanuts (any kind are fine). Add the marinated chicken and cook it until no longer pink.
Stir in 1/2 tbsp of cornstarch mixed in water to thicken the sauce. Put a dash of sesame oil and finely chopped scallions to finish.
Serve as a side with noodles or rice or in your case chopsuey
Another thing you can make with the boneless thigh meat is just some grilled asian style chicken satay/kababs that you can make on an indoor grill pan or a regular non-stick fry pan.
Cut the thighs into thin strips (remove fat). Marinate them with ginger, garlic, soy sauce, brown sugar, chili sauce, teriyaki sauce and some oil let it marinate for an hour. Thread the slices into a skewer and grill or put it in a fry pan and cook until done.
Serve with your chopsuey