In a medium bowl, combine peach preserves, 2 tablespoons of olive oil, 2 tablespoons of soy sauce, the juice of half a lime, 1 teaspoon of Dijon mustard, and 2 minced garlic cloves. Add a pinch of kosher salt, black pepper, and optional red chili flakes for extra heat. Stir well until smooth and set aside.

Pat the chicken thighs dry, season with salt, black pepper, and red chili flakes. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken and sear for about 5 minutes until golden brown, then flip and cook for another 5 minutes until cooked through.

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

Increase the heat to medium-high and pour in 2 tablespoons of balsamic vinegar to deglaze the pan, scraping any stuck bits. Cook for about 30 seconds until it thickens slightly.

Add jalapeno slices and sauté for 2 minutes. Then stir in peach slices and cook for another 2-3 minutes until tender.

Pour the peach glaze into the skillet, mixing thoroughly. Return the chicken to the skillet, ensuring it's coated with glaze. Heat everything for 1-2 minutes until warmed through.