In a large bowl, combine cubed chicken breasts, olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Let the chicken marinate for about 10 minutes.

Heat a skillet over medium heat, adding avocado oil. Add the marinated chicken pieces in a single layer and cook for 10-15 minutes until golden brown and fully cooked.

Reduce heat to low, then mix in butter, honey, and chopped parsley to create a sticky glaze.

In the same skillet, add another tablespoon of butter and minced garlic over medium heat. Sauté for about 2-3 minutes until fragrant.

Pour in heavy cream, allowing it to come to a gentle bubble while stirring frequently.

Reduce the heat to low and stir in mozzarella and cheddar cheese until it forms a smooth, creamy sauce.

Cook elbow macaroni according to package instructions until al dente, then drain and rinse.

Add the drained elbow macaroni to the cheese sauce in the skillet. Let it simmer over low heat for about 5 minutes, mixing well.

Serve the high protein honey garlic butter chicken over creamy mac and cheese while warm.