In a large mixing bowl, whisk together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper until well combined. Add the bone-in chicken thighs, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate for at least 15 minutes at room temperature or refrigerate for up to overnight for maximum flavor.

While the chicken is marinating, peel and chop the russet potatoes into evenly sized chunks. Place them in a large pot of salted water and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Once done, drain the potatoes and return them to the pot to prevent them from getting watery.

Add milk, unsalted butter, and smoked gouda cheese to the drained potatoes. Using a potato masher or a hand mixer, mash the mixture until creamy and smooth. Adjust seasoning with salt and pepper according to your taste. Keep the mashed potatoes warm on low heat while preparing the chicken thighs.

Preheat your oven to 400°F (200°C). Place the marinated chicken thighs skin-side up in a lightly greased baking dish. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C), and the skin is golden brown and crispy.

Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes. Serve the spicy chipotle honey chicken thighs alongside the creamy smoked gouda mashed potatoes, drizzling the pan juices over the chicken for extra flavor.