Cook macaroni in salted boiling water until al dente, about 1 minute under package time. Drain, toss with a tiny drizzle of olive oil to prevent clumping, and set aside.

Toss the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, chili flakes if using, salt, and pepper until every piece is evenly coated.

Heat a large non-stick skillet over medium-high heat for 2 to 3 minutes until hot. Sear the chicken in a single layer in batches without crowding for 5 to 6 minutes per side until deeply golden and internal temperature reaches 165°F. Transfer to a plate.

Reduce heat to medium-low. Add the light butter, minced garlic, and honey to the same pan. Stir for 30 seconds until combined. Return the chicken and toss for 2 minutes until sticky, glossy, and fully glazed. Transfer to a plate and set aside.

Without washing the pan, reduce to medium heat. Add a generous splash of skim milk and whisk immediately to dissolve the honey garlic fond. Add the light cream cheese and whisk until smooth and gently bubbling.

Stir in the remaining skim milk, nutmeg, garlic powder, smoked paprika, salt, and pepper. Bring to a gentle bubble. Add the shredded cheddar in two additions, whisking fully between each, until the sauce is thick, smooth, and silky.

Fold the drained macaroni into the cheese sauce. Simmer over low heat for 2 to 3 minutes, stirring occasionally, until the pasta absorbs the sauce and the mac is creamy and cohesive.

Portion the mac into bowls or meal prep containers. Top each serving with the honey garlic glazed chicken. Garnish with fresh parsley and serve immediately, or cool completely before sealing for meal prep storage.