In a large bowl, mix together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper until well combined. Coat chicken thighs in the mixture and marinate for at least 15 minutes.

Fill a pot with water, add salt, and bring to a boil. Peel and cut russet potatoes into chunks. Add potatoes to boiling water and cook for 15-20 minutes until fork-tender. Drain and keep warm.

In the pot with warm potatoes, add milk, butter, and smoked gouda. Mash until smooth and creamy. Season with salt and pepper to taste.

Preheat oven to 400°F (200°C). Place marinated chicken thighs skin-side up in a baking dish and bake for 25-30 minutes until internal temperature reaches 165°F (75°C).

Remove chicken from oven, plate alongside gouda mashed potatoes, and drizzle baking juices over the dish before serving.