Heat the olive oil over medium-high heat in a heavy soup pot. Add the onion, jalapeno, and garlic; saute for 2 minutes. Add the saffron and diced chicken; saute 3-4 minutes. Stir in the chicken stock, salt, and pepper. Bring the soup to a boil, then lower it to a simmer; skim any impurities that rise to the surface. Simmer the soup for 20 minutes. Stir in the cooked rice and the lime juice. Return the soup to a simmer and cook the soup another 10 minutes. Stir in the chopped cilantro and serve while hot.