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

Pat the chicken thighs dry with paper towels.

In a small bowl, mix together the kosher salt, black pepper, and chili powder. Rub this mixture onto the chicken thighs.

Heat olive oil in a large nonstick skillet over medium heat and add the chicken thighs. Cook for 5 minutes until golden brown, then flip and cook for another 5 minutes.

Transfer the chicken to a plate and tent with foil to keep warm.

In the same skillet, add the sliced jalapeños and sauté for 3 minutes.

Add the sliced peaches and cook for an additional 3 minutes.

Pour the peach glaze into the skillet and stir well.

Place the chicken thighs back into the skillet and cook for 1-2 minutes to heat through.

Serve warm, drizzling with extra glaze on top.