In a mixing bowl, combine honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper, creating a flavorful marinade. Coat the bone-in chicken thighs thoroughly in this mixture. Let them marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

Peel and chop the russet potatoes into even-sized pieces. Place the diced potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain and set aside.

In the same pot, add the drained potatoes back in along with milk, unsalted butter, and smoked gouda cheese. Mash until smooth and creamy, ensuring the gouda is melted and incorporated. Season with additional salt and black pepper to taste.

Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs in a baking dish skin-side up. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden.

Once the chicken is fully cooked, let it rest for a few minutes. Plate the chicken alongside the creamy mashed potatoes. Drizzle any baking juices over the chicken.