Peach Glaze: In a medium bowl, mix all the glaze ingredients until incorporated. Set aside.

Chicken: Pat the chicken dry. In a small bowl, combine the salt, black pepper, and chili powder. Rub this seasoning mixture onto the chicken.
In a large nonstick skillet over medium heat, heat the olive oil. Once hot, add the chicken thighs and cook for 5 minutes on each side, reducing the heat to medium-low after flipping, until the internal temperature reaches 165°F. Remove from heat, transfer to a plate, and tent to keep warm.
In the same skillet, increase the heat to medium, add jalapeno slices, and cook for 3 minutes.
Add the sliced peaches and cook for another 3 minutes until softened.
Pour in the prepared peach glaze, stirring to coat the peaches and jalapenos evenly.
Return the chicken to the skillet, spoon the glaze over the chicken, and cook for 1-2 minutes until the chicken is thoroughly heated.