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

Pat the chicken thighs dry, season with salt, pepper, and chili flakes. Heat a skillet over medium-high and add olive oil. Sear chicken for about 5 minutes on each side until cooked through. Remove and let rest.

Pour balsamic vinegar or chicken broth into the same skillet, scraping the bottom to lift browned bits. Let reduce for 1-2 minutes.

Add sliced jalapenos and stir-fry for about 2 minutes. Add peach slices and cook for another 2 minutes.

Reduce heat, return chicken to the skillet, pour glaze over everything, and heat through for another 1-2 minutes until glossy.