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

Heat a large skillet over medium-high heat, add avocado oil and cook the marinated chicken for 10-15 minutes until fully cooked.

Add butter, honey, and fresh parsley to the skillet, gently tossing to coat the chicken in a sticky glaze.

In the same skillet, reduce heat and add butter and minced garlic. Sauté for 1-2 minutes.

Pour in the heavy cream and let it simmer, stirring to combine with the garlic.

Stir in the cheeses until melted and the sauce is smooth, about 3-4 minutes.

Cook elbow macaroni as per package instructions until al dente. Drain and optionally rinse.

Combine the drained macaroni with the cheese sauce and heat through for 2-3 minutes before serving.

Plate servings alongside the chicken and garnish with fresh parsley as desired.