Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper until smooth. Add the bone-in chicken thighs to the bowl, coating them thoroughly with the marinade. Allow the chicken to marinate for 15 minutes at room temperature, or for an even bolder flavor, refrigerate overnight.

While the chicken marinates, prepare the russet potatoes. In a large pot, cover the chopped potatoes with cold water and sprinkle in a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15–20 minutes, or until they are fork-tender. Drain the potatoes well and return them to the pot to keep warm.

With the potatoes drained, add the milk, unsalted butter, and smoked gouda to the pot. Use a potato masher or a hand mixer to mash the ingredients together until smooth and creamy. Adjust the seasoning with additional salt and pepper to taste.

Transfer the marinated chicken thighs into a baking dish, placing them skin-side up. Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Once the chicken thighs are done baking, remove them from the oven and let them rest for a few minutes. Plate the chipotle honey chicken thighs alongside generous scoops of smoked gouda mashed potatoes. Drizzle some of the baking juices over everything.