Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper until well combined. Pat the chicken thighs dry with a paper towel, then add them to the bowl, ensuring each piece is generously coated in the marinade. Let the chicken marinate for at least 15 minutes.

While the chicken is marinating, begin peeling and chopping russet potatoes into evenly sized chunks. Fill a large pot with water, season it with salt, and bring it to a boil. Add the potato chunks and cook for 15-20 minutes, or until they are fork-tender. Drain the potatoes in a colander and set aside.

In a large mixing bowl, combine the cooked potatoes with milk, unsalted butter, and smoked gouda cheese. Mash the ingredients together until the mixture is creamy and smooth, adjusting the texture based on your preference. Don’t forget to season with additional salt and pepper to taste. Keep the mashed potatoes warm as you finish preparing the chicken.

Transfer the marinated chicken thighs to a baking dish or oven-safe skillet, placing them skin-side up for optimal crispiness. Roast in the preheated oven for 25-30 minutes, checking for an internal temperature of 165°F (75°C) and ensuring the skin turns a beautiful golden brown. Once done, remove from the oven and let the chicken rest for a few minutes.

Carefully plate the succulent Chipotle Honey Chicken Thighs alongside your creamy smoked gouda mashed potatoes. Drizzle the rich juices from the baking dish over the chicken for added flavor. Garnish with a sprinkle of fresh herbs if desired, and enjoy this comforting meal!