Marinate the Chicken: In a large mixing bowl, combine cubed chicken breasts with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Toss to coat evenly and let marinate for 10 minutes.

Cook the Chicken: Heat a large skillet over medium heat, add avocado oil, and then add marinated chicken. Cook for 10-15 minutes until golden and reaches an internal temperature of 165 °F (74 °C). Reduce heat, add butter and honey, stirring to coat.

Make the Mac & Cheese Sauce: After removing the chicken, add another tablespoon of butter and sauté minced garlic until fragrant. Pour in heavy cream, heat until bubbly, then add cheeses.

Melt Cheese: Gradually stir in freshly grated mozzarella and cheddar cheese, along with more smoked paprika, garlic powder, salt, and pepper. Mix until the sauce is creamy and smooth.

Cook Pasta: In a pot of salted water, cook elbow macaroni until al dente (7-9 minutes). Drain and rinse to prevent sticking.

Combine: Add drained macaroni into the cheese sauce, stirring until coated. Simmer for 5 minutes over low heat.

Serve & Store: Plate chicken with mac and cheese, garnish with parsley. Serve immediately or refrigerate leftovers for up to 4 days.