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

Heat a skillet over medium heat and add avocado oil. Once hot, add the marinated chicken and cook for 10-15 minutes, stirring until golden brown and cooked through. Stir in butter, honey, and parsley for a glaze.

In the same skillet, melt butter over medium heat. Add another minced garlic clove and sauté for about 1 minute. Pour in heavy cream and let it bubble gently for about 3 minutes.

Lower heat and add mozzarella and cheddar cheese, stirring constantly. Sprinkle remaining smoked paprika, garlic powder, salt, and black pepper. Stir until cheese melts, creating a smooth sauce.

Meanwhile, cook elbow macaroni until al dente, usually around 8-10 minutes. Drain and gradually add to the cheese sauce, stirring to combine for about 5 minutes.

Serve the Honey Garlic Butter Chicken over the creamy mac and cheese in generous portions or store in airtight containers for meal prep.