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In a small measuring cup, combine peach preserves, minced garlic, soy sauce, Dijon mustard, apple cider vinegar, red pepper flakes, salt, and pepper. Stir well and set aside.
Slice the peaches and jalapeño into thin pieces.
Heat 2 tablespoons of olive oil in a warm pan over medium-high heat.
Place chicken thighs in the pan, seasoning both sides with mofo delicious seasoning (or your preferred chicken seasoning).
Cook each side for about 6-7 minutes, or until golden and cooked through. Remove chicken and set aside; do not drain the pan.
Add sliced jalapeños to the pan and cook until softened (about 2 minutes).
Add peach slices to the jalapeños and cook until peaches are soft (about 3 more minutes).
Pour the peach preserve mixture into the pan, stir well, and let it simmer for about 5 minutes until thickened.
Return chicken thighs to the pan, coating them with the peach-jalapeño glaze.
Simmer another 2-3 minutes, spooning the sauce over the chicken.
Serve immediately—enjoy as-is or with rice, quinoa, or a fresh green salad!