Preheat your oven to 400°F (200°C).

In a mixing bowl, combine honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Whisk until well blended.

Coat the chicken thighs evenly with the marinade and let them marinate for at least 15 minutes at room temperature or refrigerate for up to 24 hours.

Peel and chop the russet potatoes into even chunks, place in a pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender.

Once tender, drain the potatoes and return them to the pot. Add milk, unsalted butter, and shredded smoked gouda cheese. Mash until smooth.

Transfer marinated chicken thighs to a baking dish, skin-side up. Bake in the preheated oven for 25-30 minutes until cooked through and skin is crispy.

Serve the chicken hot alongside the creamy smoked gouda mashed potatoes, drizzling with baking juices.