In a large mixing bowl, whisk together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper until fully combined. Add the chicken thighs, ensuring they’re fully coated in the marinade. Cover the bowl with plastic wrap and let it marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours.

While the chicken is marinating, fill a large pot with salted water and bring it to a boil. Cut the russet potatoes into evenly sized chunks for consistent cooking. Carefully add the potatoes to the boiling water and cook for 15-20 minutes, or until fork-tender. Drain the potatoes well and return them to the pot.

Add milk, unsalted butter, and smoked gouda cheese to the drained russet potatoes. Using a potato masher, mash the potatoes until creamy, being careful not to over-mash. Season with salt and pepper to taste.

Preheat your oven to 400°F (200°C). Place the marinated chicken thighs in a baking dish, skin-side up, and bake for 25-30 minutes until the internal temperature reaches 165°F (75°C).

Once the chicken is done, let it rest for a few minutes. Serve the crispy chicken thighs alongside the creamy smoked gouda mashed potatoes, drizzling any juices from the chicken over the mash.