Begin by trimming any excess fat from the boneless, skinless chicken thighs. Season both sides generously with chili powder, Italian seasoning, salt, and pepper, and let rest for about 5 minutes.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken for about 5 minutes on one side until golden brown. Flip the chicken and reduce heat, cooking for another 5 minutes until cooked through.

In the same skillet, add the sliced yellow peaches and cook for approximately 5 minutes until just tender and caramelized.

Lower the heat and stir in honey, lemon juice, and butter. Mix well and let bubble for about 2 minutes until the sauce thickens.

Nestle the seared chicken back into the skillet alongside the peaches and sauce, spoon the sauce over the chicken and heat gently for another minute.

Sprinkle fresh thyme leaves over the dish and let it rest for a minute before serving.