Preheat your oven to 400°F (200°C).

In a large bowl, whisk together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Add chicken thighs, coating them evenly.

Allow marinating for at least 15 minutes.

Bring a large pot of salted water to a boil. Add russet potatoes, cooking until fork-tender.

Drain potatoes and return to the pot. Add milk, butter, and smoked gouda; mash until creamy and smooth.

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

Let chicken rest before serving with mashed potatoes.