In a medium bowl, combine raspberry preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk until smooth.

In a small bowl, mix kosher salt, black pepper, and chili powder. Rub this mixture onto both sides of the chicken thighs and let sit for about 5 minutes.

Heat olive oil in a large nonstick skillet over medium heat. Add the seasoned chicken thighs and sear for 5 minutes until golden brown, then flip and cook for another 5 minutes until the internal temperature reaches 165°F.

Remove the chicken and cover with foil to keep warm.

In the same skillet, add sliced jalapenos and cook for 1 minute. Pour in the prepared raspberry glaze and stir to combine.

Fold in fresh raspberries and return the chicken to the skillet, spooning glaze over the top. Heat everything through for about 1 minute.

Plate the chicken, drizzle remaining glaze and jalapenos on top, and garnish with extra raspberries. Serve hot.