Preheat the oven to 350°F. Season your chicken thighs generously with half of the sea salt, pepper, oregano, garlic powder, and paprika on both sides. Set aside.

Cook the pancetta in a sauté pan over medium heat for about 3 minutes until it's dark red and crispy. Remove from the pan and place it on a plate lined with a paper towel.

Sauté the chicken thighs in the same pan with 1 tablespoon of olive oil for 1-2 minutes on each side until lightly golden. Remove and set aside.

Add 2 tablespoons of olive oil to the pan and cook the shallots for 2 minutes until softened and fragrant.

Incorporate the grated garlic into the pan and cook for an additional 2 minutes, ensuring it doesn't burn.

Deglaze the pan with the chicken broth, scraping up any browned bits, and let it simmer for 3 minutes.

Combine the butter and honey, stirring until melted and forming a sauce. Return the chicken to the pan along with thyme.

Spoon the sauce over the chicken, cover the pan, and bake for 15 minutes.

Add sliced peaches on top of the chicken, spoon more sauce over everything and broil for 3-5 minutes.

Serve immediately, garnished with fresh basil and thyme, plus a sprinkle of extra sea salt and pepper.