Mint and/or coriander sprigs (optional garnish). Mince the garlic and ginger. In a bowl, combine garlic, ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive oil and salt and pepper to taste.
Add the chicken, stir to coat, and let stand at room temperature, stirring once or twice, for about 1 1/2 hours. For the Jalapeño and Tomato Dressing, peel, seed and chop the tomatoes and place into a large bowl. Seed and mince the jalapeños. Mince the garlic and onion. Mince the mint and coriander.
Add the garlic, onion, jalapeños, mint and coriander to the bowl with the tomatoes. Stir in 2 tablespoons vinegar, 2 tablespoons olive oil and salt to taste and let stand at room temperature, stirring once or twice, for at least 45 minutes.
Grill the chicken, turning occasionally and brushing with the marinade, until crisp and dark brown on both sides, about 15 minutes total. or broil for about 20 minutes Cook the pasta in a lerge pot of boiling, salted water until just tender. Drain and toss immediately with the tomato dressing. Season pasta to taste with salt and pepper and put onto plates. Top each serving with 2 grilled chicken thighs and granish with mint and/or coriander sprigs.Servings: 6