In a mixing bowl, whisk together olive oil, lemon juice, zest, whole grain mustard, Dijon mustard, minced garlic, fresh thyme, salt, and pepper until well combined. Coat the chicken thighs generously in the marinade. Allow the chicken to marinate for at least 30 minutes in the refrigerator.

Preheat your oven to 425°F (220°C). Peel and chop the carrots into bite-sized pieces, then toss them with olive oil, salt, and pepper in a baking dish. Spread the carrots out evenly and roast them in the preheated oven for 25-35 minutes, stirring halfway through.

In a small saucepan over medium heat, melt 4 tablespoons of butter, then add honey and minced garlic. Stir frequently until bubbly and fragrant, about 3-5 minutes. Remove the glaze from heat.

Peel and chop the Russet potatoes into uniform chunks. Place them in a pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until fork-tender. Drain and let them steam dry.

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the marinated chicken thighs skin-side down, searing for about 4-5 minutes until golden brown. Flip and cook for an additional 4-5 minutes, checking for an internal temperature of 165°F.

Remove the chicken from the skillet. In the same pan, add chopped shallots and sauté until translucent, about 2-3 minutes. Deglaze with white wine, scraping up bits, then add chicken stock. Simmer for a few minutes and whisk in cold butter until glossy.

Combine the cooked potatoes with cream cheese and warm milk in a bowl. Mash until smooth, adding salt and pepper to taste for a creamy texture.

Drizzle the honey garlic glaze over the roasted carrots, tossing gently to coat.

Plate the meal with a scoop of creamy mashed potatoes, and top with the garlic herb chicken. Add honey butter-glazed carrots and spoon the pan sauce over the chicken before serving.