Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.

Add the diced peaches, brown sugar, Dijon mustard, apple cider vinegar, and cayenne pepper to the saucepan. Stir to combine.

Simmer the glaze gently, stirring frequently, for about 10-12 minutes until the peaches break down and the mixture thickens into a syrupy glaze. Taste and adjust seasoning if needed.

Heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet.

Sear the chicken for about 6-7 minutes on the skin side, until it’s golden brown and crispy. Flip the chicken thighs over.

Reduce the heat to medium-low. Begin spooning the peach glaze over the chicken thighs every 3-4 minutes.

Continue cooking for 15-18 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the glaze is sticky and caramelized on the skin.

For an extra sticky and bubbly glaze crust, transfer the skillet to a preheated broiler for 1-2 minutes. Watch carefully to avoid burning.

Remove chicken from heat. Let rest for 5 minutes before serving. Spoon any extra glaze from the pan over the chicken. Garnish with fresh thyme or rosemary if desired.