Preheat the grill on medium-high or high heat (it will depend on your grill).
Cut the peach in half and remove the pit. Brush the cut side of the fruit lightly with olive oil.
Place on the grill, cut side down, and grill until slightly softened and beginning to char, about 4 -5 minutes (depending on your grill). Rotate the peaches a quarter turn halfway through. Set aside to cool.
While the peaches are cooling, begin preparing the salsa. Mix together the chopped cilantro, chopped red onion, diced jalapeno, lime juice, and salt. Stir to combine.
Chop the cooled peaches and gently stir into the salsa. Refrigerate until ready to use.
Mix together the chipotle powder, garlic powder, and salt.
Prepare the chicken by brushing both sides with olive oil and sprinkling generously with the chipotle powder mixture. Grill the chicken, 4 to 5 minutes, flip and continue grilling on the other side for 4 to 5 minutes (the timing will depend on your grill). Check that the internal temperature of the chicken has reached 165°F. When the chicken is done, allow it to rest for 5 to 10 minutes before serving.
To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.