Preheat grill or grill pan to medium-high heat. Season chicken with ground chipotle powder and sea salt. Set aside. When the grill or grill pan is hot, place chicken on the grates and cook for 4-5 minutes on each side or until fully cooked through (to a temperature of 165°F) and the juiced run clear.
Remove from grill and place onto a plate or cutting board tented with a piece of foil to rest. Once cooled, chop or slice the grilled chicken into pieces. Set aside until ready to make wraps.
Lay out wraps and distribute greens and tomato evenly between the four wraps. Place grilled, chopped chicken thigh onto each wrap and top with a heaping tablespoon of chutney.
Carefully tuck in the sides of the wrap, then fold over and wrap tightly to secure the contents of each wrap. Place seam-side down and secure with a toothpick with desired, or cut in half to serve.
Place peaches, ginger, shallot, sea salt, pepper and thyme in a small saucepan with about 2 tablespoons of water over medium heat. Cover and bring the mixture to a boil, then reduce the heat and allow to simmer for about 15 minutes until the peaches have released their liquid and are very soft.
Remove from heat and take out the large pieces of ginger and the stem from the thyme. Use a fork to mash the mixture to desired consistency. Set aside.