Heat the olive oil over medium-high heat in a heavy soup pot. Add the onion, jalapeno, and garlic; saute for two minutes. Add the saffron and diced chicken; saute three to four minutes. Stir in the chicken stock, salt, and pepper. Bring to a boil, then lower to a simmer. Simmer twenty minutes, skimming as necessary. Stir in the cooked rice and the lime juice. Return to a simmer and cook another ten minutes. Stir in the chopped cilantro just before serving.