In a medium bowl, combine peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic cloves, kosher salt, and black pepper. Mix well until all ingredients are fully incorporated, forming a smooth glaze. Set this delightful mixture aside for later use, allowing the flavors to meld.

Pat chicken thighs dry with paper towels to ensure a nice sear. Sprinkle a mixture of kosher salt, black pepper, and chili powder evenly on both sides of the chicken.

Heat extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the seasoned chicken thighs to the skillet. Cook for about 5-6 minutes on each side, or until a golden-brown crust forms.

In the same skillet, without cleaning it, add finely chopped jalapeno and sauté for 3 minutes until fragrant. Next, add sliced fresh peaches to the skillet and continue cooking for another 3 minutes.

Pour the prepared peach glaze into the skillet with the sautéed jalapenos and peaches. Gently stir to coat the jalapenos and peaches with the glaze. Return the cooked chicken thighs to the skillet, spooning the glaze over the pieces. Heat everything together for an additional 1-2 minutes.

Carefully transfer your rich and glossy Jalapeno Peach Chicken to a serving platter. For an extra touch, garnish with additional sliced jalapenos if desired. Serve warm.