Clean the chicken thighs and remove any excess fat. Gently separate the skin from the meat.

Blend the cilantro, leek, olive oil, soy sauce, wine, oregano, cumin, garlic, chopped onion, salt, and bouillon cube for 3 minutes on medium speed.

Spread the mixture between the skin and meat of each thigh, massaging well. Use the remaining mixture to coat the outside.

Place the chicken in a baking dish. Top with olives, bell pepper strips, onion strips, and raisins as desired. Put 1/2 teaspoon of butter on each piece.

Cover the dish with plastic wrap and marinate in the refrigerator for 4 hours.

Remove the plastic wrap, cover with parchment paper, and bake at 350°F (180°C) for 1 1/2 hours.