Begin by patting the boneless skinless chicken thighs or breasts dry with paper towels to ensure a good sear. Season both sides generously with smoked paprika, garlic powder, kosher salt, and black pepper.

For pan-frying, heat about 2 tablespoons of olive oil in a skillet over medium heat until shimmering. Cook the seasoned chicken for 5-6 minutes on each side until golden brown and cooked through.

Prepare the sweet and spicy glaze by combining sliced ripe peaches, peach preserves, apple cider vinegar, minced jalapeno, and a touch of olive oil in a small saucepan. Simmer over medium heat for about 5-7 minutes until thickened.

Transfer the cooked chicken to a serving plate. Pour the peach glaze into the skillet over medium heat to reheat, then return the chicken to the pan and spoon the glaze over it.

Plate your shiny Jalapeno Peach Chicken by drizzling any remaining glaze over the top. Serve with rice, quinoa, or roasted vegetables.