Begin by patting the boneless, skinless chicken thighs dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper, then lightly coat each piece with cornstarch.

Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom, about 2-3 tablespoons. Once the oil shimmers, gently place the chicken thighs in the skillet.

Cook for 5-6 minutes per side until they are golden brown and cooked through, reaching an internal temperature of 165°F.

In the same skillet, reduce the heat to medium and sauté minced garlic, grated ginger, and sliced jalapeños for about 1-2 minutes until fragrant.

Next, add the diced ripe peaches, honey or maple syrup, soy sauce, rice vinegar, and chicken broth. Let the mixture simmer for 4-5 minutes.

If you prefer a thicker sauce, mix cornstarch with water to create a slurry. Gradually whisk this into the simmering sauce and continue cooking for an additional 2-3 minutes.

Return the crispy chicken thighs to the skillet, stirring gently to coat each piece thoroughly with the sweet and spicy sauce. Cook together for an additional 3-4 minutes.

Garnish with freshly chopped cilantro or sliced green onions before serving hot over rice or quinoa.