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 into the marinade and let sit for 15 minutes.

Peel and cut the russet potatoes into chunks, cover with salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender.

Drain the potatoes, return them to the pot, add milk, butter, and smoked gouda cheese, and mash until creamy.

Place the marinated chicken thighs skin-side up in a baking dish. Bake for 25-30 minutes until the internal temperature reaches 165°F (75°C).

Let the chicken rest for a few minutes then serve over the creamy smoked gouda mashed potatoes.