Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours.
Preheat the oven to 350°F.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken.
Place the quinoa, 4 cups water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low cover and cook until the grains are tender, about 12 minutes. Stir in the chickpeas, cilantro, green onions and fried shallots. Season with salt and pepper.
For the curry, melt the butter in a large skillet. Add the garlic, ginger and serrano chile and cook until soft. Add the garam masala and sauté for 1 to 2 minutes. Stir in the crushed tomatoes, salt, pepper and water and bring to a boil. Whisk in the heavy cream and bring to a simmer.
Purée with an immersion blender until the sauce is silky smooth and adjust the seasoning. You can also use a regular blender.
Combine all lime pickle ingredients in a small bowl.
Combine all of the chutney ingredients, except the oil, in a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified. Season to taste.
To serve, divide the quinoa and chicken between plates. Spoon butter curry sauce on top and serve with lime pickles, cilantro chutney and naan on the side.