Preheat the oven to 400°F (200°C).

Whisk together honey, chipotle chili powder, olive oil, garlic powder, salt, and pepper in a large bowl. Add chicken thighs, ensuring they are evenly coated, and let marinate for at least 15 minutes.

Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot.

Mash the potatoes by adding milk, butter, and smoked gouda. Blend until creamy. Season to taste.

Bake chicken in a baking dish, skin-side up, for 25-30 minutes until internal temperature hits 165°F (75°C). Broil for 2 minutes for caramelization.

Serve hot, drizzling roasting juices over the chicken with the creamy mashed potatoes.