In a large bowl, whisk together all the marinade ingredients. Add the chicken thighs and toss to coat thoroughly. Cover and marinate for at least 2 hours, or ideally overnight.

When you're ready to cook, remove the chicken from the fridge and transfer it to a foil-lined baking sheet (skin-side up). Let it sit at room temperature for about 30 minutes to take the chill off.

Meanwhile, wash your potatoes and score them width-wise with a knife (don’t cut too deep, just enough to help with peeling later). Add them to a large pot, cover with cold water by about an inch, and season generously with salt. Bring to a boil and cook until fork-tender, about 30 minutes.

While the potatoes are boiling, preheat your oven to 375°F. Once the chicken has come to room temp, bake for 30–40 minutes or until the internal temperature reaches 165°F.

While the chicken bakes, gently warm the butter and milk (or half & half) in a small saucepan over low heat until melted and slightly steamy.

Once the potatoes are fork-tender, drain and return them to the pot. Carefully peel and mash or rice them, then fold in the warm milk mixture in batches until smooth and creamy.

Add the shredded Gouda and white cheddar in batches, stirring until fully melted. Fold in the sour cream, season with salt and pepper to taste, and cover to keep warm.

When the chicken has about 5 minutes left, melt the butter for the glaze in a small saucepan. Stir in the honey, adobo sauce, and lime juice. Simmer gently for 1–2 minutes until combined and glossy.

To serve, spoon a generous amount of mashed potatoes onto each plate, top with a chicken thigh (or two), and drizzle with the honey chipotle glaze. Finish with chives and enjoy!