Prepare the Marinade: In a medium bowl, whisk together 1 cup of peach preserves, ¼ cup of low-sodium soy sauce, 2 tablespoons of chili garlic sauce, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Add a pinch of kosher salt and freshly ground black pepper to taste.

Marinate the Chicken: Place the boneless skinless chicken breasts in a large zip-top bag. Pour three-quarters of the marinade over the chicken, ensuring each piece is well-coated. Seal the bag tightly and marinate in the refrigerator for at least 1 hour, or overnight.

Preheat the Grill: About 15 minutes before cooking, preheat your grill to medium-high heat (around 400°F). Remove the chicken from the marinade and discard any leftover marinade.

Grill the Chicken: Place the marinated chicken breasts directly on the grates. Grill for about 10 minutes, turning occasionally. The chicken is done when it reaches an internal temperature of 165°F.

Brush with Reserved Marinade: During the last few minutes of grilling, brush the reserved marinade onto the chicken for enhanced flavor.

Garnish and Serve: Once grilled, remove the chicken from the grill and let it rest for a few minutes. Optionally, garnish with freshly chopped cilantro and sliced peppers.