1. Preheat your grill to medium-high heat, around 375°F to 400°F.
2. In a small saucepan over medium heat, combine the diced peaches, honey, soy sauce, apple cider vinegar, ginger, and garlic. Bring to a simmer and let it cook for 10 minutes until the peaches are soft and the glaze thickens slightly.
3. Transfer the glaze to a blender and blend until smooth. Set aside half of the glaze for serving.
4. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
5. Brush the chicken thighs with olive oil and place them skin-side down on the grill. Grill for about 5-7 minutes on each side, or until the skin is crispy and the chicken reaches an internal temperature of 165°F.
6. In the last few minutes of grilling, brush the chicken with the peach glaze, allowing it to caramelize on the heat.
7. Remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh thyme leaves if desired.

I remember the first time I prepared this dish for a family barbecue. The smell of peaches and chicken grilling together transported me back to those warm summer evenings in Asheville, where the air was filled with laughter and the sizzling sounds of family meals being prepared.