Preheat the oven to 400 F and pat down the chicken thighs. Season well with salt and pepper.

Heat the avocado oil in the skillet over medium-high heat. Once hot, add the chicken thighs to the pan and cook for 3-4 minutes on each side to lightly crisp. Set aside on a clean plate.

Reduce the heat to medium and saute the garlic for 2-3 minutes or until fragrant.

Pour in the chicken broth, scraping the bottom of the pan to scrape up any browned bits. Add the balsamic vinegar and honey, and stir to combine. Heat until the mixture reaches a low simmer.

Add the sliced peaches to the pan and simmer for 5 minutes to lightly soften. Add the chicken thighs back to the pan and spoon the liquid over top.

Transfer to the oven and allow to cook for 18-20 minutes uncovered. The internal temperature of the chicken thighs should read 165 F.

Serve with fresh chopped basil and with a side like arugula salad or grilled zucchini.