Preheat your oven to 400°F (200°C).

In a mixing bowl, combine honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Whisk together and marinate chicken thighs for at least 15 minutes.

While the chicken marinates, place russet potatoes in a large pot, cover with cold water, and bring to a boil. Cook potatoes for 15-20 minutes until fork-tender.

Drain the potatoes and return to the pot. Add milk, unsalted butter, and smoked gouda cheese to the drained potatoes. Mash until smooth and creamy.

Arrange the marinated chicken thighs in a skillet or oven-safe dish, skin-side up. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).

Let the chicken rest for a few minutes before serving alongside the creamy smoked gouda mashed potatoes.