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 to create a flavorful marinade. Coat the bone-in chicken thighs thoroughly in the mixture and let them sit for at least 15 minutes. For deeper flavor, marinate them overnight in the refrigerator.

While the chicken marinates, peel and cut russet potatoes into uniform chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring the water to a rolling boil over medium-high heat, then reduce heat slightly and cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the cooked potatoes and keep them warm.

Return the drained russet potatoes to the pot over low heat. Add the milk, butter, and smoked gouda cheese to the potatoes. Mash everything together using a potato masher or ricer until smooth and creamy. Taste and season with additional salt and pepper if needed.

Arrange the marinated chicken thighs skin-side up in a baking dish or oven-safe skillet. Place the dish in the preheated oven and bake for 25-30 minutes until the internal temperature reads 165°F (75°C) and the skin is golden brown and crispy.

Once baked, remove the chicken thighs from the oven and let them rest for a few minutes. Plate the spicy chipotle honey chicken thighs alongside the creamy smoked gouda mashed potatoes. Drizzle with the juices from the baking dish and serve warm.