In a medium saucepan over medium heat, combine diced peaches, chopped jalapeno, honey, apple cider vinegar, grated ginger, minced garlic, smoked paprika, and a pinch of salt.

Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until peaches soften and the sauce thickens slightly.

Remove from heat and use an immersion blender or regular blender to puree the mixture until smooth. Set aside.

Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Add chicken breasts and cook for 5-6 minutes on each side or until golden brown and cooked through (internal temperature of 165°F/74°C).

Remove chicken from the skillet and let rest for 3 minutes.

Pour the jalapeno peach sauce back into the skillet and warm it over low heat for 2 minutes.

Return the chicken breasts to the skillet, spooning the sauce over them to coat well.

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Serve the Jalapeno Peach Chicken over cooked jasmine rice or quinoa for a complete meal.