Preheat your oven to 400 degrees F (200 degrees C).

In a large bowl, mix together honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Let them sit for at least 15 minutes (or up to overnight in the refrigerator for more flavor).

While the chicken marinates, place the potatoes in a large pot and cover them with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain the potatoes.

In the same pot, add the drained potatoes, milk, butter, and smoked gouda cheese. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm on low heat.

In a baking dish or oven-safe skillet, place the marinated chicken thighs skin-side up. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165 degrees F (75 degrees C) and the skin is crispy.

Serve the chicken thighs alongside the smoked gouda mashed potatoes. Drizzle any juices from the baking dish over the chicken for added flavor.