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Pat chicken dry.
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In a small bowl, combine salt, black pepper, and chili powder.
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Apply the seasoning mixture to the chicken.
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To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. (Depending on the size of the skillet, you may have to work in batches.) Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
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To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened.
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Pour peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze.
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Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again.
