Preheat oven to 400°F.
Place chicken onto a foil lined baking dish. Drizzle with 3 tablespoons of olive oil, and sprinkle with 1/2 teaspoon each of salt and pepper. Bake for 15 minutes.
While chicken bakes, mince garlic and grate ginger into a small bowl. Add remaining olive oil, sriracha sauce, vinegar, sugar, fish sauce, and remaining salt and pepper. Whisk together well.
When chicken has baked for 15 minutes, brush on half of the sriracha mixture. Continue baking for another 10 minutes, then brush on remaining sriracha mixture.
While chicken is baking, make quinoa as directed on package. Once done cooking, stir in juice of 1/4 of the lime, approximately 1 teaspoon of lime zest, diced tomatoes, and pine nuts; toss well to combine.
Slice remaining lime.
Serve chicken with quinoa, a wedge of lime for spritzing, and mango on the side.