In a large bowl, whisk together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper to create a fragrant marinade.

Add the bone-in chicken thighs, ensuring they are thoroughly coated with the mixture.

Cover the bowl with plastic wrap and let it marinate for at least 15 minutes at room temperature or refrigerate overnight for deeper flavor absorption.

While the chicken is marinating, peel and chop the russet potatoes into equal-sized chunks for even cooking.

Bring a large pot of salted water to a boil, then add the potatoes. Cook them for 15-20 minutes until fork-tender.

Once done, drain the potatoes well and return them to the pot to keep warm while you prepare the creamy mash.

Add milk, unsalted butter, and smoked gouda cheese to the drained potatoes in the pot.

Use a potato masher or hand mixer to mash the mixture until it is smooth and creamy. Adjust seasoning as needed.

Keep the mashed potatoes on low heat to stay warm while you bake the chicken.

Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs in a baking dish, skin-side up, and pour any remaining marinade over them.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden-brown and crispy.

Once the chicken is perfectly baked, let it rest for a few minutes before serving.

Plate the warm smoked gouda mashed potatoes alongside the chicken, drizzling any juices over for added flavor.

Garnish with fresh herbs if desired, and enjoy!