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

Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Sauté minced garlic until fragrant.

Add diced peaches, brown sugar, Dijon mustard, apple cider vinegar, and cayenne pepper to the saucepan. Stir and simmer for 10-12 minutes until it thickens.

In a cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear chicken thighs skin-side down for 6-7 minutes until golden-brown.

Flip the chicken thighs and reduce heat to medium-low. Spoon peach glaze over the chicken thighs, cooking for an additional 15-18 minutes and basting every 3-4 minutes.

Check for doneness with a meat thermometer; the internal temperature should reach 165°F (74°C).

For added caramelization, broil the chicken for 1-2 minutes until glaze bubbles.

Let the chicken rest for 5 minutes before serving, drizzling remaining glaze over the top and garnishing with fresh herbs.