Squeeze the lemon juice over the chicken thighs. Season evenly with minced garlic, oregano, dried cilantro, cumin, paprika, Sazon, Adobo seasoning, and black pepper. Toss to coat thoroughly.

Set the Instant Pot to Saute mode. Add the olive oil and granulated sugar, allowing the sugar to caramelize until it turns a light golden brown. Be careful not to burn it.

Once the sugar is caramelized, add the chicken thighs, skin-side down. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Add the diced onion and bell pepper to the Instant Pot. Saute for 3-4 minutes until softened. Stir in the chicken bouillon cube and tomato paste, cooking for another minute to enhance the flavors.

Pour in the water and rinsed jasmine rice, stirring well to combine all ingredients.

Nestle the seared chicken thighs on top of the rice mixture. Do not stir after this point.

Secure the lid and set the Instant Pot to Pressure Cook on High for 8 minutes. Once done, allow a natural pressure release for 10 minutes, then quick release the remaining pressure.

Open the lid, fluff the rice with a fork, and serve the chicken and rice together. Garnish with fresh cilantro if desired.