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Prepare the Chipotle Honey Marinade: In a large bowl, combine the adobo sauce, chopped chipotle pepper, honey, lime juice, smoked paprika, cumin, soy sauce, grated garlic, salt, pepper, and olive oil. Add the chicken thighs and toss to coat. Cover and marinate for at least 30 minutes, up to 24 hours.
Preheat oven to 400°F. Transfer the marinated chicken thighs to a baking sheet and roast for 30-35 minutes, until the chicken is cooked through and the skin is crispy.
While the chicken is roasting, prepare the Smoked Gouda Mashed Potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Add the butter, milk/half & half, smoked Gouda, white cheddar (if using), and sour cream (if using) to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Make the Honey Chipotle Glaze: In a small saucepan, melt the butter over medium heat. Whisk in the honey, adobo sauce, and lime juice. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
Brush the roasted chicken thighs with the Honey Chipotle Glaze and serve immediately with the Smoked Gouda Mashed Potatoes.