Season the boneless chicken thighs or breasts generously with salt and black pepper. In a skillet over medium heat, add a drizzle of olive oil and cook the chicken for about 6–8 minutes per side, or until golden brown and crispy on the outside. Remove from the skillet and let it rest.

In a small saucepan over low heat, combine 1/4 cup of honey and 1 teaspoon of black pepper. Stir continuously for about 3–5 minutes until it thickens slightly.

Bring a large pot of salted water to a boil and add 8 ounces of macaroni. Cook until al dente, about 7–9 minutes. Drain and return to the pot.

In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour and cook for about 2 minutes. Gradually pour in 2 cups of milk, whisking until thickened, then add 2 cups of cheese until melted.

Fold the cooked macaroni into the creamy cheese sauce until well coated. Pour into a greased baking dish or keep in the pot.

Slice the crispy chicken into bite-sized pieces and drench with the honey pepper glaze. Serve on plates topped with the chicken and extra glaze.