Korma Tray Bake

• 500 g chicken thigh fillets
• 3 tbsp korma curry paste
• 450 g brown rice, cooked
• 1.5 cup chicken stock
• 0.5 cauliflower, cut into florets
• 200 g green beans
• 1 red onion, thinly sliced
• 2 tbsp red wine vinegar
• 0.25 cup mint leaves, finely sliced
• 0.5 Lebanese cucumber, grated
• 0.5 cup Greek yoghurt
• 1 lemon, cut into quarters