Pat the chicken breasts dry with paper towels for better browning. Season both sides evenly with salt, black pepper, smoked paprika, and garlic powder.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4 to 5 minutes per side until golden brown. (The chicken will not be fully cooked yet; it will finish in the sauce.) Transfer to a plate and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the peach slices and jalapeno slices. Sauté for 3 to 4 minutes, stirring occasionally, until the peaches soften and the jalapeno becomes fragrant.

Add honey, soy sauce, Dijon mustard, chicken broth, and minced garlic to the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 5 minutes, allowing it to reduce slightly.

If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl. Stir the slurry into the sauce and cook for 2 to 3 more minutes until the sauce has thickened.

Return the chicken to the skillet, nestling it into the sauce. Reduce the heat to low, cover, and cook for 6 to 8 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F.

As it simmers, the chicken will absorb the sweet and spicy flavors of the peach-jalapeno glaze.

Remove the skillet from the heat. Sprinkle with fresh cilantro or parsley.

Serve the grilled jalapeno peach chicken over rice, quinoa, or alongside roasted vegetables. Spoon extra sauce over the top.