For the chicken and in a large bowl, mix together the yogurt, tandoori paste, garlic, ginger, salt, and spices. Add the chicken thighs and toss thoroughly to coat. Cover and refrigerate for at least 2 hours or up to a day.
Preheat the oven to 475°F and line a large baking sheet with foil. Spray the foil lightly with a non-stick spray or brush with oil or butter. Transfer the chicken to the baking sheet, skin-side up if you are using skin-on thighs. Cook for 20 minutes for boneless chicken or 30 minutes for bone-in chicken. Check the temperature of your meat with a meat thermometer for best results and to be sure that the chicken has reached an internal temperature of at least 165°F.
While the chicken is baking, prepare the raita. In a medium bowl, grate the apple and cucumber chunks. I used a food processor for this, but a large grater will work just fine. Squeeze any excess liquid from the grated cucumber and apple by pressing it doesn on a fine mesh strainer. Alternatively, you can pat it down with a paper towel. Transfer the cucumber and apple back to the bowl and add the yogurt and mint. Season with salt and pepper to taste. Cover and chill until you are ready to serve.
Serve the chicken with the raita, naan, rice, and fresh greens.