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Season the chicken with salt and pepper.
Heat a drizzle of olive oil in a skillet over medium-high heat.
Cook the chicken for about 3 minutes per side until golden, then transfer to a plate.
Add the peaches and jalapeños to the same skillet and cook until the peaches soften, about 3–5 minutes.
Stir in the honey, soy sauce, Dijon, and chicken broth.
Whisk together the water and cornstarch, then pour it into the skillet.
Stir until the sauce thickens.
Taste and add a little more soy sauce if needed.
Return the chicken to the skillet, spoon the sauce over the top, and simmer for another 2–3 minutes until fully cooked.
Serve over rice and finish with fresh cilantro and lime wedges.