1Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika. In a small bowl, whisk together the minced chipotle peppers, adobo sauce, honey, apple cider vinegar, and 1 tbsp olive oil. Set half of this glaze aside for later and coat the chicken thighs with the remaining half. Let marinate for at least 15 minutes, or up to an hour.

2While chicken marinates, prepare the salsa: In a medium bowl, combine the rinsed black beans, corn, diced red onion, minced garlic, chopped cilantro, and lime juice. Season with salt and pepper to taste, then stir well and set aside.

3Heat the remaining 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, or until cooked through and nicely browned, reaching an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside to rest.

4Reduce heat to medium. Place the peach halves cut-side down in the same skillet. Cook for 3-4 minutes per side, until slightly softened and caramelized. Remove from skillet.

5Return the chicken to the skillet. Pour the reserved chipotle-peach glaze over the chicken and peaches, tossing gently to coat. Let it simmer for 1-2 minutes until the sauce slightly thickens and beautifully coats the chicken and peaches.

6Serve the chipotle peach chicken and peaches immediately. Accompany with generous scoops of the corn and black bean salsa. Optionally, serve over cilantro-lime rice or quinoa for a complete bowl.