Preheat your grill to medium and oil the gates. Season chicken thighs or breasts with salt and pepper, then lightly brush them with olive oil.
Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F. Once cooked, remove them from the grill, cover them with foil, and let them rest.
While the chicken is grilling, prepare the peach salsa: in a bowl, combine the diced peaches, red bell pepper, jalapeño (if using), red onion, and cilantro.
In a separate bowl, whisk together the lime juice and honey. Pour over the peach mixture and toss to coat.
Note, control the amount of heat you would like by adding or reducing the amount of jalapeño. The salsa can be made in advance and kept refrigerated until serving, but is best if used within a day of preparation.
For serving, place one chicken breast or thigh on a plate and top with peach salsa. Best enjoyed with Rombauer Sauvignon Blanc, Carneros Chardonnay, or Pinot Noir. Enjoy!