Heat oven to 400 degrees F.
In a small bowl, stir together ginger, lemon juice, curry, garlic, salt, cinnamon and cayenne. Place chicken in a baking dish, flesh-side up; rub ginger-curry mixture over top of each piece. Bake at 400 degrees F for 40 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer.
Meanwhile, make Lentils. In a large pot, heat oil over medium-high heat. Add onion and garlic and cook 5 minutes, stirring occasionally. Stir in 2 cups water, lentils, ginger, curry and salt. Simmer, covered, over medium heat 10 minutes, stirring occasionally. Stir in chard and simmer 5 minutes.
Serve chicken with lentils, and Easy Chutney and Mint Raita (see recipes, below), if desired.
Heat 2 teaspoons oil in a medium-size saucepan; add red onion and green pepper and cook 5 minutes. Stir in hot curry powder, peach preserves, cider vinegar, salt and ripe mangoes. Cook, covered, 5 minutes. Cool.
Combine yogurt, cucumber, mint, lemon juice, and pinch of salt. Refrigerate.