In a medium mixing bowl, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk until smooth and set aside.

Pat the chicken thighs dry with paper towels and season both sides with kosher salt, black pepper, and chili powder.

Heat a tablespoon of olive oil in a skillet over medium heat. Cook seasoned chicken thighs for about 5 minutes on one side until golden brown, then flip and cook for another 5 minutes or until internal temperature reaches 165°F.

In the same skillet, sauté sliced jalapeños for approximately 3 minutes, then add diced peaches and cook for another 3 minutes.

Pour the prepared peach glaze over the jalapeños and peaches. Return chicken thighs to the skillet and spoon additional glaze over them. Simmer for 1-2 minutes until heated through.