In a mixing bowl combine mustard, hot honey, garlic powder, white vinegar, peach, Worcestershire sauce and whisk.
Place ½ of your brussel sprouts in a 9x13 baking dish.
Layer your chicken thighs on top and sprinkle with salt and pepper.
Pour the mustard peach glaze over the top and place the remaining brussel sprouts around the chicken.
Drizzle everything with the olive oil.
Preheat the oven to 375 and bake chicken for 25 minutes.
Then turn your oven to broil and let it cook for an additional 2-5 minutes.