First off, place the chicken pieces in a bowl. Pour in the lemon or lime juice and 1/4 cup of water. Toss well to ensure each piece is coated evenly. Let it sit for about 30 minutes. This allows the chicken to soak up the citrusy goodness, tenderizing it while infusing it with flavor.

Heat the olive oil in a large pot over medium-high heat. Once hot, add the chicken pieces and sear them on both sides until they turn golden brown. This should take about 5-7 minutes per side. Remove the chicken from the pot and set aside.

In the same pot, add the sliced onions and minced garlic. Sauté until they become fragrant and the onions are translucent, which should take about 3 minutes. Next, stir in the tomato sauce or tomato paste, smoked paprika, and brown sugar. Cook for an additional 2 minutes.

Pour in the 3 cups of water, soy sauce, chicken bouillon, and capers. Stir well to combine. Add the long-grain rice and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes.

After 10 minutes, place the seared chicken pieces back into the pot. Make sure each piece is partially submerged in the liquid. Cover and cook for another 15-20 minutes, or until the rice is tender and the chicken is fully cooked.

Finally, stir in the green olives, chopped parsley, and fresh cilantro. Let it sit off the heat for a few minutes to allow all the flavors to meld together. Serve hot and enjoy!