Begin your Jalapeno Peach Chicken by mixing together a luscious glaze. In a medium bowl, combine peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir until well blended.

While the glaze rests, pat the chicken thighs dry and season with kosher salt, black pepper, and a dash of chili powder.

In a large nonstick skillet, heat a splash of extra virgin olive oil over medium heat and cook the seasoned chicken thighs for about 5 minutes on one side until golden brown, then flip and reduce heat to medium-low for another 5 minutes.

Using the same skillet, sauté jalapeno pepper slices for about 3 minutes, then add sliced yellow peaches and cook for another 3 minutes.

Pour the prepared peach glaze into the skillet over the jalapenos and peaches. Return the cooked chicken thighs to the skillet, spooning the glaze over the top. Heat for an additional 1-2 minutes until everything is hot.