FOR THE PEACH GLAZE

• 1/2 cup peach preserves
• 1 tbsp olive oil
• 1 tsp soy sauce
• 1 tsp apple cider vinegar
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp red pepper flakes

FOR THE CHICKEN

• 2 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 1 large jalapeno pepper, thinly sliced
• 1 medium red onion, thinly sliced

PEACHES

• 2 large yellow peaches, pitted and sliced