Will you be keeping it chilled after the initial cooking?  I tend to accidentally cook for seven even though I'm only feeding two, so we have a lot of leftovers.  The one problem I tend to have with chicken dishes is that if you use thighs, for example, the liquid will turn to jelly overnight.  This isn't a problem, but can look somewhat unappealing (especially the dark pink jelly you get from coq au vin).  It melts back down to sauce upon reheating, but just wanted to let you know that this isn't dangerous/unusual, as I first thought!   

Eating chicken cold the next day is not an issue.  How long it is in a room temperature environment is...you generally want to keep it 3 degress or cooler, and if you are not sure if that was the case you will want to reheat to 140 degrees to kill bacteria...but cold precooked chicken is perfectly safe..