Bring a pot of salted water to a boil and boil the potatoes until just tender. Drain. Season the chicken breasts with salt and pepper, and grill until cooked through. Set aside.
In a bowl or jar, make your dressing by combining the olive oil, sugar, garlic, lime/lemon juice and zest, herbs, chili, curry powder, and salt and pepper to taste. Cut the chicken into chunks and toss along with the potatoes, toasted pecans, and dressing. Serve as a side dish, or with a simple arugula or other green salad to make it a meal!