How should I handle chiles without gloves?
I have used this method with Scotch Bonnets and Habaneros. Jalapenos are tame in comparison.  All bets are off with Ghost Peppers.  Those are weapons grade.:


Before dealing with the pepper, rub oil (olive is fine) on your fingers making sure you get it embedded around your finger nails. 


Besides that, the simple ways you can minimize burn:


Avoid touching the cut surfaces of the pepper. The pepper skin is relatively tame.
Avoid touching the juice on the cutting board.
Use your knife to manipulate and move the pepper around be board.


p.s. don't even think of taking a bio-break in the middle of dealing with peppers.