you DONT move the actual hop additions..... you just think of them as though they were in there longer.
So for instance if You add some 60 min hops.... calculate the bitterness they add as if you'd added them at 80mins. If you add hops at 0 mins, calculate their bitterness addition as if they had been added at 20min.
Just put the additions in at the same time anyone else would for a bittering, flavouring, aroma addittion - all you need to know is that you're likely to get more bitterness out of the hops than you would if you rapidly chilled your wort. To compensate you calculate all your hop additions as though they had been in there for 20mins longer, then reduce your pure bittering charge until the calculated IBUs match the number of IBUs you actually want.
20mins is just one figure to use btw, a place to start - I suggest you'll need to brew a bit to work out if and how much you personally need to compensate. I would start with either no adjustment at all, or perhaps use 10mins and work your way up if you need to.
If by chance you choose to throw some hops directly into your no-chill cube.... calculate their bitterness addition as if they'd been in the boil for 20-30mins. That I am much more sure of.