Lisa, absolutely the simplest thing to do once a chicken has been roasted is simply to strip the carcass of any meat, literally pulling it away from the bones.
Do you have any recipes that use fresh chicken, e.g. for a curry? If so,. use the stripped off meat, chopped to suitable sizes, in the recipe, omitting any 'pre-coming / searing' stage for the chicken.
If you don't have such recipes, a very, very easy version is to fry an onion and a couple of peppers, add a couple of spoonfuls of curry paste, then a tin of tomatoes and a slosh of water. Add yoghurt or cream or cream of coconut, depending on the curry paste chosen, cook until the peppers are tended and the sauce has thickened. Add a tablespoonful of chopped corainder, serve with rice and naan. Or make a thai version without inion but using green peppers and mushrooms, green thai curry paste, cook in a tin of coconut milk and add a handful of green beans or mangetout peas near the end of cooking.
Or, if you have rather more leftover chicken, pile it into a pie dish and add all your leftover gravy. Make shortcrust pastry, or use about half a packet of pre-made puff pastry, bake in a hot over and serve as chicken pie. Even better if you have a little stuffing, or chopped bacon, or sausagemeat stuffing.