1️⃣ Prepare the Peach Glaze:
In a medium bowl, add the peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix until well combined. Set aside. 🍯🥄

2️⃣ Season the Chicken:
Pat the chicken thighs dry with paper towels. In a small bowl, combine the kosher salt, black pepper, and chili powder. Apply the seasoning mixture evenly to the chicken thighs. 🍗🧂

3️⃣ Cook the Chicken:
Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add the seasoned chicken thighs. Cook for 5 minutes on one side, then flip the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and transfer to a plate, tenting with foil to keep warm. 🥘🔥

4️⃣ Cook Jalapenos and Peaches:
In the same skillet, raise the heat back to medium and add the thinly sliced jalapeno peppers. Cook for about 3 minutes. Then, add the sliced peaches and cook for an additional 3 minutes, or until the peaches have softened. 🌶️🍑

5️⃣ Add Peach Glaze:
Pour the prepared peach glaze into the skillet with the peaches and jalapenos. Stir well to ensure all pieces are evenly coated with the glaze. 🍯

6️⃣ Combine Chicken and Glaze:
Add the cooked chicken thighs back into the skillet. Spoon the glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is heated through. 🍗

7️⃣ Serve:
Serve the Jalapeno Peach Chicken warm. Enjoy! 🍽️