Soak the wooden skewers in water for at least 30 minutes to prevent burning during cooking.

Add the chicken cubes to a large bowl with salt, pepper, chili powder, and olive oil. Toss until evenly coated. If the chicken feels damp from packaging, pat it dry first so the seasoning sticks better.

Thread peach, chicken, jalapeño, chicken, jalapeño, chicken, and peach onto each skewer. Leave a little space between the pieces so the heat circulates evenly and the chicken cooks properly.

Preheat the air fryer to 375°F (190°C). Lightly brush the skewers with olive oil to help prevent sticking and encourage browning.

Arrange the skewers in a single layer in the air fryer basket. Cook for 11–12 minutes, turning halfway if needed, until the chicken reaches 165°F internally. The peaches should look lightly caramelized, and the jalapeños should soften around the edges. Work in batches if needed to avoid overcrowding.

While the skewers cook, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes in a saucepan. Warm over medium-low heat, stirring often, until smooth and glossy. If the glaze becomes too thick, stir in 1 teaspoon of water at a time.

Brush the warm glaze generously over the cooked skewers and serve immediately while hot and juicy.