In a large bowl, combine cubed chicken breasts, olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Toss everything together until the chicken is evenly coated. Allow the mixture to marinate for at least 10 minutes at room temperature to deepen the flavors while you prepare the other ingredients.

Heat a skillet over medium heat and add a tablespoon of avocado oil. Once hot, add the marinated chicken, cooking for 10-15 minutes until it reaches an internal temperature of 165°F (74°C). Mix in butter, honey, and freshly chopped parsley, coating the chicken in a glossy glaze.

In the same skillet with the remaining chicken juices, add a tablespoon of butter and minced garlic. Sauté for 2-3 minutes until fragrant. Pour in heavy cream, stirring gently to bring the mixture to a gentle bubble.

Stir in the freshly grated mozzarella and cheddar cheese into the bubbling cream. Continue mixing until the cheese melts completely. Sprinkle in smoked paprika, garlic powder, salt, and black pepper.

In a separate pot, bring salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain and rinse to remove excess starch.

Add the drained pasta into the cheese sauce in the skillet, allowing it to simmer together for about 5 minutes. Stir well to coat the macaroni with the creamy cheese sauce.

Serve the honey garlic butter chicken alongside creamy mac and cheese. Store leftovers in airtight containers for up to 4 days.