1-First, prepare the peach glaze by mixing ½ cup peach preserves, 1 tablespoon extra virgin olive oil, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard, ½ teaspoon minced garlic, ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and ⅛ teaspoon red pepper flakes in a medium bowl. Set it aside for later use.

2-Next, pat 2 pounds of boneless, skinless chicken thighs dry and season them evenly with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder.

3-Heat 2 tablespoons extra virgin olive oil in a large nonstick skillet over medium heat. Cook the chicken thighs for 5 minutes on one side, then flip and reduce the heat to medium-low, cooking for another 5 minutes until they reach an internal temperature of 165°F. Remove the chicken and keep it warm while you move on.

4-Increase the heat to medium, add 1 medium jalapeno pepper thinly sliced to the skillet, and cook for 3 minutes. Then add 2 yellow peaches, pitted and sliced, and cook for another 3 minutes until they soften. Pour the prepared peach glaze into the skillet, stirring to coat the jalapenos and peaches well, and return the chicken to combine everything for 1-2 minutes until heated through. Serve it warm as a main course for dinner, and remember, this recipe serves 6 with each portion at about 412 calories.