Mexican Chicken and Rice Bake

180ml (¾ cup) of chicken stock
1 tablespoon of paprika
1.5 teaspoons of cumin
1 teaspoon of oregano
½ teaspoon of cayenne pepper (use more or less depending on your spice level)
1 large onion, finely chopped
2 cloves of garlic, crushed
1 tablespoon of cider vinegar
1 tablespoon of maple syrup or honey