Start by heating olive oil in a large skillet over medium-high heat.

Season your bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook until browned and cooked through, about 6 to 7 minutes.

In a small bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper if desired.

Pour the sauce over your cooked chicken and let it simmer for 2 to 3 minutes.

Bring a pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In the same pot, melt butter over medium heat, then sprinkle in flour. Whisk constantly for about one minute.

Gradually whisk in the whole milk, stirring until smooth and slightly thickened.

Stir in the shredded sharp cheddar and mozzarella until melted and creamy. Season with salt and black pepper to taste.

Add the cooked macaroni to the cheese sauce, stirring until every piece is generously coated.

Divide the mac and cheese among bowls and top each with the honey-pepper-glazed chicken.

Garnish with chopped fresh parsley or green onions if desired.