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Marinate the Chicken: In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, paprika, salt, and pepper. Add the chicken thighs to the bowl, turning to coat well in the marinade. Let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Cook the Chicken: Preheat your oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down, and sear for about 5-7 minutes until crispy and golden brown. Flip the chicken, then transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Prepare the Carrot Mash: While the chicken is baking, bring a pot of salted water to a boil. Add the chopped carrots and cubed potato. Cook for 15-20 minutes, or until the vegetables are tender. Drain and return them to the pot. Add the heavy cream and butter to the pot. Mash until smooth and creamy, seasoning with salt and pepper to taste.
Serve: Once the chicken is done, let it rest for a few minutes before serving. Plate a generous scoop of carrot mash and top it with the glazed chicken thighs. Drizzle any remaining sauce from the skillet over the chicken and garnish with fresh thyme leaves (if using) and chives for the mash.