How to Make It
In a medium bowl, whisk together olive oil, lime juice, ginger, honey, and salt. Place chicken thighs in a large zip-top plastic bag and pour oil mixture over chicken, setting aside ¼ cup of the olive oil mixture for later use. Refrigerate chicken for at least 30 minutes (and up to 3 hours).
Heat a grill pan over medium-high heat; coat with cooking spray. Transfer thighs to pan; cook until dark sear marks appear or until done, about 5 minutes on each side. Transfer to a plate. Brush peach slices with 2 tablespoons of reserved oil mixture and grill 3 minutes on each side.
Divide chicken and peaches into 4 servings; arrange over salad greens, and top with goat cheese, pecans, and remaining oil mixture.