Prepare the chicken. Combine dijon mustard with brown sugar, bourbon, lemon juice, butter, salt, and black pepper until well combined. Pour the marinade over the chicken, turning to coat both sides. Let sit for at least 30 minutes or in the fridge overnight.
Combine the pecans with the breadcrumbs in a bowl. Remove the chicken from the marinade and coat in the pecan crumb mix. Heat 2 tablespoon oil in a large saute pan over medium and cook the chicken until browned on both sides and the juices run clear.
While the chicken is cooking, prepare the peaches. Cut the peaches into wedges and gently toss with maple syrup, lemon juice, thyme, and a pinch of salt. Melt 2 tablespoon butter in a saute pan over medium heat. Add the peaches and cook until caramelized and golden brown, about 4-5 minutes. Remove from heat and keep warm.
Shuck the corn. Melt 1 tablespoon butter in a saute pan over medium-high heat and saute the corn until lightly charred. Remove from heat and toss together with the basil, lime zest, salt, and pepper.
Serve the chicken with the caramelized peaches along with its juices and sauteed corn.