3-4 days is quite long. A good rule of thumb is one day if prepped ahead, one day if it's leftovers, but never if it's prepped ahead, used, and leftovers.
You will also have to check with your local health department or municipality or whoever regulates this sort of thing where you live. You will definitely need a method of quick chilling the chicken and reheating that is safe. (plus a few more things of course)