In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Season boneless, skinless chicken breasts evenly with ground black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Cook chicken for about 6-7 minutes on each side until golden brown and cooked through at 165°F. Remove chicken and set aside.

In the same skillet, lower heat to medium-low. Combine 1/3 cup of honey, 2 tablespoons of apple cider vinegar, 2 tablespoons of soy sauce, and 1 tablespoon of Dijon mustard. Stir frequently as it simmers for about 5 minutes until it thickens into a sticky glaze.

Return sautéed chicken to the skillet and coat well in the glaze. Cook for an additional 5 minutes, flipping occasionally, until the glaze clings nicely to the chicken.

In a separate pot, bring salted water to a boil and add 8 ounces of elbow macaroni. Cook until al dente (7-8 minutes). Drain but do not rinse.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour to create a roux and stir for about 2 minutes until golden. Gradually add 2 cups of whole milk, whisking until thickened (around 4-5 minutes).

Lower heat and stir in 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. Mix until fully melted, then season with ground mustard, garlic powder, salt, and black pepper to taste.

Fold the cooked macaroni into the cheese sauce, ensuring each piece is coated.

Plate the glazed chicken alongside a generous serving of creamy mac and cheese. Garnish with freshly chopped herbs if desired.