Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, or until golden and fully cooked through. Remove from the skillet and set aside.

In the same skillet, add the honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper. Stir well and let the sauce simmer for 2–3 minutes, until slightly thickened.

Slice the cooked chicken into strips and return it to the skillet. Toss well to coat the chicken evenly in the sauce. Remove from heat and set aside.

Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions. Drain and set aside.

In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, cooking until the sauce thickens, about 2–3 minutes.

Remove from heat and stir in the cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.

Combine the cooked macaroni with the cheese sauce and stir until fully coated.

To serve, spoon the creamy macaroni cheese onto plates or bowls and top with generous portions of the honey pepper chicken. Garnish with chopped parsley for a fresh finish.