Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes.

Season the chicken breasts with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.

Cook the seasoned chicken in the skillet for 6-7 minutes on each side until golden brown and cooked through to 165°F.

In the same skillet, combine honey, apple cider vinegar, soy sauce, and Dijon mustard; bring to a simmer and cook for about 5 minutes.

Coat the cooked chicken in the glaze and simmer for another 5 minutes, flipping occasionally.

In a separate pot, bring salted water to a boil and cook 2 cups of elbow macaroni for 7-8 minutes until al dente.

In a saucepan, melt 4 tablespoons of butter over medium heat, add ¼ cup of flour and stir to make a roux.

Gradually whisk in 2 cups of whole milk, cooking until thickened, about 4-5 minutes.

Remove from heat and stir in cheddar cheese and mozzarella until creamy; season with ground mustard, salt, and pepper to taste.

Mix the cooked macaroni with the cheese sauce until well coated and serve alongside the chicken.