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Note about peaches. Wash them thoroughly to get rid of any debris. There is no need to peel the peaches. Chop them carefully to keep the skin on.
In a large mixing bowl combine all fruit salsa ingredients. Toss to combine. Taste and season with salt and pepper, if needed. Add more lime juice and chili powder, if you like.
Generously season the sliced chicken breasts with salt, pepper, smoked paprika, and chili powder.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add sliced skinless boneless chicken breasts. Cook, undisturbed, for about 4 minutes, to let chicken sear.
Flip the chicken strips over and cook for 2 more minutes. Lower the heat to low, add freshly squeezed lime juice and honey. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through.
Remove from heat. Add 2 tablespoons of butter to the skillet and stir, off heat, to coat the chicken. Stir in the chopped fresh parsley.
Add cooked jasmine rice to the bowls. Spoon the peach salsa and the cilantro-lime honey chicken over the rice. Top with chopped fresh cilantro and fresh lime slices.