In a blender, combine ripe peaches, chipotle peppers in adobo sauce, olive oil, apple cider vinegar, garlic, lime juice, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Blend until smooth, about 1-2 minutes.

Place the chicken in a zip-top bag or shallow dish, pour the marinade over the chicken, and ensure each piece is well-coated. Refrigerate for at least 2 hours, ideally overnight.

Preheat the grill to medium-high heat, around 400°F (204°C). Brush the grill grates with olive oil.

Place the marinated chicken breasts on the grill, cooking for 6-8 minutes per side, ensuring the internal temperature reaches 165°F (74°C).

Transfer the grilled chicken to a plate and let it rest for 5-10 minutes. Garnish with cilantro and lime wedges before serving.