Preheat your oven to 400°F (200°C). In a large bowl, combine honey, chipotle chili powder, olive oil, garlic powder, salt, and black pepper to create a flavorful marinade. Coat the bone-in chicken thighs thoroughly in this mixture, ensuring they are well-covered for maximum flavor. Let them marinate for at least 15 minutes, or for ideal results, cover and refrigerate overnight.

While the chicken marinates, peel and chop your russet potatoes into even pieces for uniform cooking. Place the potatoes in a large pot of salted water and bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes. Once done, drain the potatoes in a colander and return them to the pot to allow excess moisture to evaporate.

To the drained potatoes, add the smoked gouda cheese, unsalted butter, and milk. Using a potato masher or hand mixer, mash the ingredients together until smooth and creamy. Taste the mashed potatoes, then adjust the seasoning with salt and black pepper as needed. Set them aside, keeping warm as you finish the main dish.

Arrange the marinated chicken thighs skin-side up in a spacious baking dish. Place the dish in the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches a minimum of 165°F (75°C). The chicken skin should appear crispy and golden brown.

Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving. Plate the chicken thighs next to a scoop of smoked gouda mashed potatoes. Drizzle any baking juices over the chicken, and pair with tortillas and cilantro for a complete meal.