In a medium mixing bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes until fully combined. Set aside.

Pat the chicken thighs dry with paper towels to remove excess moisture.

In a small bowl, mix together salt, black pepper, and chili powder. Rub the seasoning mixture evenly over both sides of the chicken.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.

Add the chicken thighs and cook for 5 minutes on one side.

Flip the chicken over, reduce heat to medium-low, and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C).

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

In the same skillet, raise the heat back to medium and add the sliced jalapeños.

Sauté for 3 minutes, then add the sliced peaches and cook for another 3 minutes, stirring occasionally, until softened.

Pour the peach glaze into the skillet with the peaches and jalapeños. Stir well to coat everything in the glaze.

Return the chicken to the skillet, spoon the glaze over the top, and let it cook for 1-2 minutes until everything is heated through.

Remove from heat and serve warm over rice, mashed potatoes, or with roasted vegetables.