1) In a bowl, whisk honey (1/3 cup), olive oil (2 tbsp), lime juice (2 tbsp), chipotle in adobo (2 tbsp) plus adobo sauce (1 tbsp), garlic (3 cloves), cumin (1 tsp), smoked paprika (1 tsp), kosher salt (1 1/2 tsp), and black pepper (1/2 tsp).

2) Add chicken thighs (2 lb / 900 g) to a bowl or zip-top bag. Pour in about 2/3 of the sauce. Reserve the remaining 1/3 for glazing later (keep separate). Marinate at least 20 minutes (or refrigerate up to 8 hours).

3) Make the potatoes: Add potatoes (2 1/2 lb / 1.1 kg) to a large pot, cover with cold water by 1 inch, and salt water with about 1 tbsp salt. Bring to a boil, simmer 12–15 minutes until fork-tender. Drain, return to pot 1–2 minutes to steam-dry.

4) Mash potatoes. Add butter (4 tbsp / 56 g) and mash again. Gradually stir in warmed milk (3/4 cup / 180 ml) to desired consistency.

5) Stir in smoked Gouda (1 cup / 100 g) until melted. Mix in sour cream (1/4 cup / 60 g) if using, plus kosher salt (1 1/2 tsp) and black pepper (1/4 tsp). Keep warm.

6) Cook chicken (choose one method):

7) Oven: Heat oven to 425°F (220°C). Arrange chicken on a lined sheet pan. Bake 18–22 minutes or until 165°F (74°C). Brush with reserved sauce and broil 2–4 minutes to caramelize.

8) Stovetop: Heat a skillet over medium-high with a small drizzle of oil. Cook chicken 5–6 minutes per side until 165°F (74°C). Brush with reserved sauce in the final 1–2 minutes to set the glaze.

9) Serve chicken over mashed potatoes. Garnish with cilantro or green onions, and add lime wedges if desired.