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 until well blended. Coat the bone-in chicken thighs generously with the marinade, ensuring every piece is covered. Allow the chicken to marinate for at least 15 minutes.

While the chicken marinates, peel and chop the russet potatoes into uniform chunks. Place them in a large pot of salted water, bringing it to a boil over high heat. Cook the potatoes for about 15–20 minutes, or until a fork easily pierces through. Once fork-tender, drain the potatoes well and set them aside to steam off excess moisture.

Return the drained potatoes to the pot over low heat. Add in the milk, unsalted butter, and smoked gouda cheese, allowing the cheese to melt into the warm potatoes. Use a potato masher or a ricer to mash until creamy and smooth; taste and add salt and pepper to your preference.

Arrange the marinated chicken thighs skin-side up in a baking dish, placing them in the preheated oven. Bake for approximately 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin turns crispy and golden brown.

Once the chicken thighs are cooked, remove them from the oven and let them rest for a few minutes. To serve, plate the juicy chipotle honey chicken thighs alongside the creamy smoked gouda mashed potatoes. Drizzle any pan juices over the chicken for added flavor.