In a large mixing bowl, combine honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper to create a flavorful marinade. Add the bone-in chicken thighs, ensuring they are thoroughly coated in the mixture. Cover the bowl and let it marinate for at least 15 minutes at room temperature or refrigerate overnight.

While the chicken is marinating, peel and chop the russet potatoes into uniform chunks for even cooking. Place them in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well and return to the pot.

Add milk, unsalted butter, and smoked gouda cheese to the drained potatoes. Mash until creamy and smooth. Season with additional salt and black pepper as needed. Keep warm over low heat while the chicken cooks.

Preheat your oven to 400°F (200°C).

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

Remove from the oven and let the chicken rest for a few minutes. Serve with creamy gouda mashed potatoes and drizzle pan juices over the chicken.