In a bowl, combine the raspberry preserves, 2 tablespoons of olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir until smooth and set aside.

In a small bowl, mix kosher salt, black pepper, and chili powder. Rub this seasoning evenly over both sides of the chicken thighs for full flavor.

Add 2 tablespoons of olive oil to a large nonstick skillet over medium heat. Wait until the oil shimmers for the best searing results.

Place the seasoned chicken thighs in the skillet. Sear for about 5 minutes on one side until golden brown. Flip, reduce the heat to medium-low, and cook for another 5 minutes until the internal temperature reaches 165°F.

Transfer the cooked chicken to a plate and tent it with foil to keep warm while you prepare the glaze.

In the same skillet, add the sliced jalapeño and the prepared raspberry glaze. Gently stir while scraping up any flavorful browned bits from the pan.

Carefully stir in fresh raspberries, coating them in the warm glaze without breaking them apart too much for texture.

Return the chicken to the skillet and spoon the glaze over the top. Cook until everything is heated through, about 1 minute.

Plate and enjoy this beautiful Jalapeno Raspberry Chicken immediately, perfect over rice or with your favorite sides.