In a medium bowl, combine the peach preserves, 2 tablespoons of olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk until smooth and well blended, creating a luscious glaze. Set aside.

Pat the boneless skinless chicken breasts dry with paper towels. Cut the chicken into bite-sized pieces and season generously with kosher salt, black pepper, and a sprinkle of chili powder.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the seasoned chicken pieces in a single layer. Sear for about 5 minutes without moving them. Flip the chicken and reduce the heat to medium-low, cooking until the internal temperature reaches 165°F, roughly 5 more minutes.

In the same skillet, increase the heat back to medium-high and add the sliced jalapeños. Sauté for 2-3 minutes until they begin to soften. Next, add the chopped yellow peaches and cook for another 3 minutes until they are tender.

Pour the prepared peach glaze into the skillet, stirring gently to coat the sautéed jalapeños and peaches evenly. Return the cooked chicken to the skillet, allowing everything to heat through for about 1-2 minutes.