In a bowl, mix together honey, chipotle chili powder, olive oil, garlic powder, salt, and pepper. Coat each chicken thigh generously with this marinade. Chill for at least 15 minutes or refrigerate overnight.

Peel and cut russet potatoes into chunks. Boil in salted water over medium heat until fork-tender, about 15-20 minutes, then drain well.

Return drained potatoes to the pot and add milk, unsalted butter, and shredded smoked gouda. Mash until creamy and smooth, adjust with salt and pepper.

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

Serve by placing chicken alongside a scoop of creamy mashed potatoes, drizzling pan juices over for added flavor.