Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season both sides of chicken breasts with ground black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Cook for 6-7 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet. In the same skillet, combine ½ cup of honey, 2 tablespoons of apple cider vinegar, 2 tablespoons of soy sauce, and 1 tablespoon of Dijon mustard. Stir and bring to a simmer for about 5 minutes.

Return chicken to the skillet and coat with glaze. Reduce heat to low and let simmer for an additional 5 minutes.

In a separate pot, bring 4 quarts of salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to form a roux, then gradually add 2 cups of whole milk and whisk until thick and bubbly, about 4-5 minutes.

Remove cheese sauce from heat and stir in 1 cup of shredded cheddar cheese and 1 cup of mozzarella cheese until melted. Mix in 1 teaspoon of ground mustard.

Fold the drained macaroni into the cheese sauce, ensuring every noodle is coated. Adjust seasoning with salt and pepper if needed.

Plate the chicken alongside the mac and cheese. Drizzle remaining glaze over the chicken before serving.