In a medium bowl, combine peach preserves, 2 tablespoons of extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk until the mixture is smooth and well-blended, creating a vibrant glaze.

Take your boneless skinless chicken breasts and pat them dry with paper towels. Cut the chicken into bite-sized pieces, then season generously with kosher salt, black pepper, and chili powder.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken pieces to the skillet and cook for about 5 minutes on each side until golden brown and reaches an internal temperature of 165°F.

Using the same skillet, increase the heat to high and add the sliced jalapeños. Sauté for 2-3 minutes until they soften. Then, add the sliced fresh peaches, cooking for an additional 3 minutes.

Pour the prepared peach glaze into the skillet with the jalapeños and peaches, stirring to combine. Add the cooked chicken back into the mix, stirring to ensure the chicken is evenly coated in the glaze.