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. Add the chicken thighs and coat evenly. Marinate for at least 15 minutes.

Peel and cut the russet potatoes into chunks, cover with salted water, and boil until fork-tender, about 15-20 minutes. Drain and return to hot pot.

Add milk, unsalted butter, and shredded smoked gouda cheese to drained potatoes. Mash until smooth, and season to taste with salt and pepper.

Transfer marinated chicken thighs skin-side up to the baking dish. Bake for 25-30 minutes or until golden brown and cooked through (internal temperature of 165°F).

Let the chicken rest for a few minutes before serving with creamy mashed potatoes and drizzle pan juices over the chicken.