In a blender, blend together garlic, peach preserves, red curry paste, curry powder, cumin, fresh oregano, olive oil, orange juice and 1 cup of buttermilk. Wash and dry blender for use with dutch baby.
Pour over chicken (reserving 3/4 of a cup for basting) and let sit for 30 minutes
While the chicken in marinating, grill peppers and pineapple on a mat until soft (about 10 minutes)
Grill chicken on high heat for 3 minutes on each side for a good sear and then about another 4 minutes per side, flipping with tongs every 2 minutes.
Put cast iron pan into oven and heat oven to 450°
In a blender, blend together milk, eggs, thyme and 2 ounces of goat cheese until combined. Add flour and corn starch and 5 tbsp of melted butter blend again until airy and fluffy. About 1 minute on high speed should do it
Once the oven has reached 450, add the last tablespoon of unmelted butter. Pour in the batter immediately and cook for 20 minutes at 450°
While the dutch baby is cooking, shred the chicken and set aside.
Once the dutch baby is done (the sides will start pulling away from the pan), remove from oven and set on top of stove
Add spring mix then the red pepper
Then layer the pineapple, shredded chicken and top with remaining 2 ounces of goat cheese