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. Whisk together until smooth.

Pat the chicken thighs dry and season with a blend of kosher salt, black pepper, and chili powder.

Heat a large nonstick skillet over medium heat and cook the seasoned chicken thighs for about 5 minutes, then flip and reduce heat to medium-low, cooking until 165°F.

Sauté sliced jalapenos in the same skillet for about 3 minutes, then add diced peaches and cook until softened.

Pour the peach glaze into the skillet, stir well, return chicken to skillet, and heat for an additional 1-2 minutes to meld flavors.