Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente, about 7-8 minutes. Drain well and set aside.

Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper. Cook for 5-7 minutes, flipping halfway through, until golden brown and cooked through to 165°F. Remove chicken from skillet and set aside.

In the same skillet, whisk together the honey, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and cayenne. Bring to a simmer and cook for 2-3 minutes until the sauce thickens into a sticky glaze. Return the chicken to the pan and toss to coat completely. Reduce heat to low to keep warm.

In a separate medium pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, until it smells slightly nutty but hasn't browned.

Gradually whisk in the milk until smooth. Bring to a gentle simmer and cook for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.

Remove the pot from heat and stir in the cheddar and mozzarella until completely melted and smooth. Fold in the cooked macaroni until every piece is coated in cheese sauce.

Serve generous scoops of the creamy mac and cheese into bowls and top with the sweet and spicy honey pepper chicken. Drizzle any extra glaze over the top and garnish with fresh parsley.