Heat the Skillet: Begin by heating a large skillet over medium heat and adding a drizzle of olive oil. Allow the oil to warm for about 2 minutes until it's shimmering.

Season the Chicken: While the skillet heats up, season your boneless, skinless chicken breasts generously with ground black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.

Cook the Chicken: Once the skillet is hot, place the seasoned chicken breasts in the skillet. Cook for 6-7 minutes on one side, until golden, then flip and cook for another 6-7 minutes until the internal temperature reaches 165°F.

Make the Sauce: In the same skillet, reduce to medium-low and add honey, apple cider vinegar, soy sauce, and Dijon mustard. Cook for about 5 minutes until thickened.

Glaze the Chicken: Return the cooked chicken to the skillet, coating it in the sauce and simmer gently for another 5 minutes.

Boil the Macaroni: Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente, about 7-8 minutes. Drain and set aside.

Create the Roux: In a separate saucepan, melt 2 tablespoons of butter and mix with flour to create a roux. Cook for 1-2 minutes until light golden brown.

Prepare the Cheese Sauce: Gradually whisk in 2 cups of whole milk, cooking until the mixture thickens, about 4-5 minutes.

Add the Cheese: Lower heat and stir in shredded cheddar and mozzarella until melted. Add ground mustard, garlic powder, salt, and black pepper.

Combine with Macaroni: Fold drained macaroni into the cheese sauce until coated.

Serve: Plate the chicken with a scoop of mac and cheese, drizzling remaining sauce over the chicken.