1-Make the glaze: by whisking together the peach preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, ½ teaspoon salt, ⅛ teaspoon black pepper, and red pepper flakes in a bowl.

2-Pat the chicken thighs dry and season them all over with 1 teaspoon salt, ½ teaspoon black pepper, and chili powder.

3-Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat, add the chicken thighs, and cook for 5 minutes on one side. Flip them, reduce the heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F. Remove the chicken and keep it warm.

4-Increase the skillet heat to medium, add the sliced jalapenos, and cook for 3 minutes.

5-Add the peach slices to the skillet and cook for another 3 minutes until they soften.

6-Pour the prepared peach glaze into the skillet with the peaches and jalapenos, stirring to coat everything evenly.

7-Return the cooked chicken thighs to the skillet, spoon the glaze mixture over them, and cook for 1-2 minutes until heated through.

8-Serve immediately while warm, and enjoy the burst of flavors.