Freezing foods will preserve them (so no bacteria can proliferate, though the bacteria present when the food was frozen will remain).
How well the foods were wrapped or contained will make the next-biggest difference but only in flavor and texture, not safety since the main problem then would be "freezer burn." That's a whitish dried-out area on foods, especially meats, caused by oxygen getting to the foods while frozen, and doesn't taste all that good.
If foods have been vacuum sealed in a home unit like a Food Saver, they'll easily last a few years with all the flavor and freshness they went in with (and no freezer burn).
At the other end of the spectrum, if they were wrapped loosely in plastic wrap or in most other materials, or thin ziptops and especially if not burped, they'll start getting freezer burn fairly soon.
In-between methods may protect the foods better than that like putting in ziptop "freezer" quality bags then burping before closing completely, freezing in jars (with head space), etc.
So the bottom line is that if your chicken was frozen while it was still safe to eat, it will still be safe to eat after removing from the freezer.
If if was *well* wrapped, it also won't have freezer burn (especially after only 2 weeks).
However, if it was 2 weeks old when you froze it, it would have been way past the usual safe period for meat in the fridge (3 days) and definitely wouldn't want to eat even though you'd frozen it at some point.