Preheat Dutch oven on medium high heat.
Pat chicken tenders dry with paper towel. Season with kosher salt and freshly ground black pepper.
Add olive oil to Dutch oven, and sauté chicken tenders for 3 minutes, stirring occasionally.
Add olive oil to Dutch oven, and sauté chicken tenders for 3 minutes, stirring occasionally.
Add onions, peppers, garlic and paprika. Sauté for 3 more minutes, stirring continuously.
Add rice and continue to stir for 2 minutes, or until rice turns opaque.
Add safforn threads to the crushed tomatoes and chicken stock then add to rice mixture. Bring to a simmer, then cover and cook on low heat for 25 minutes, or until rice is fully cooked.
Stir in olives and cilantro if desired.