Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Add the bone-in chicken thighs and marinate for at least 15 minutes.

Wash, peel, and chop russet potatoes into chunks. Cover with cold water and boil until fork-tender, about 15-20 minutes. Drain and set aside.

Return potatoes to the pot, add milk, unsalted butter, and smoked gouda cheese. Mash until smooth and creamy. Adjust seasoning if needed.

Transfer marinated chicken thighs to a baking dish, bake for 25-30 minutes until the internal temperature is 165°F (75°C).

Once cooked, let the chicken rest, plate with mashed potatoes, and drizzle any pan juices over the chicken.