In a medium bowl, combine peach preserves, olive oil, lime juice, Dijon mustard, minced garlic, kosher salt, black pepper, and red chili flakes. Whisk together until smooth.

Pat chicken thighs dry and season with salt, pepper, and chili flakes. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5 minutes on each side until golden brown.

Increase heat to high and add balsamic vinegar to the skillet, scraping up browned bits. Cook for about 1 minute.

Add sliced jalapenos to the skillet and cook for 2 minutes until softened. Then, add peach slices and sauté for another 2 minutes.

Pour the peach glaze over the skillet mixture, nestling chicken thighs among the fruit. Cook for 1-2 more minutes until chicken is heated through.

Serve warm, garnished with fresh herbs or nuts, over rice or alongside a salad.