In a saucepan heat oil and add shallots. Sauté until golden brown.
Add peaches, can of tomatoes and ginger and stir over heat for 2-3 minutes.
Add brown sugar, vinegar and orange juice concentrate. Add salt and pepper to taste. Cook over medium heat for 12-15 minutes until reduced.
Once reduced, remove from heat. Transfer to a bowl and make into a puree using a stick blender or transfer to a blender and process until smooth. Adjust with salt and pepper if desired.
Season chicken with salt, pepper, paprika and garlic powder and drizzle lightly with olive oil. Leave as breast pieces or cut in pieces and fit on a skewer. Place on medium heated grill and grill evenly.
Once chicken is nearly, done brush generously with peach glaze and cook for a few minutes more until glaze becomes sticky. Serve as desired.
