Heat the oven to 200°C. Spread the tomatoes out on a baking tray and add the olive oil, cumin and sugar and toss to coat. Place the chicken thighs into a bowl with the chipotle paste, olive oil and lime juice and mix thoroughly. Tip the chicken out onto another baking tray and place that and the tomatoes into the oven. Cook for 40 minutes.
Mix the crème fraîche and the lime together and set aside. Fry the chorizo for a couple of minutes over a medium heat.
To make the salad toss the quinoa with the spinach, spring onion, mint leaves and cooked chorizo. Add the roasted tomatoes and toss again. Serve with the chicken thighs and lime dressing.