Heat olive oil in a 10-12 inch skillet over medium heat. Season both sides of the chicken breasts evenly with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. The chicken should reach 165°F internal temperature when fully cooked.

Place the chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Avoid moving them around too much. Remove chicken to a plate and set aside.

In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard. Stir together, scraping up browned bits from the bottom. Bring to a simmer over medium heat and cook for about 5 minutes until sauce thickens enough to coat the back of a spoon.

Return chicken to the skillet and coat thoroughly with the glaze. Simmer for another 5 minutes, flipping occasionally to build up the sticky coating. While the chicken simmers in the glaze, bring a large pot of salted water to a boil.

Add elbow macaroni to the boiling water and cook according to package directions until al dente, about 7-8 minutes. Slightly undercook the pasta by 1 minute since it continues to soften in the cheese sauce. Drain and set aside.

In a separate large saucepan, melt butter over medium heat. Add flour and whisk continuously, cooking for 1-2 minutes to create a smooth roux.

Slowly pour in the whole milk while whisking constantly to prevent lumps. Continue whisking and cook until mixture thickens noticeably, about 4-5 minutes.

Stir in shredded cheddar and mozzarella cheese until completely melted and smooth. Add ground mustard, garlic powder, salt, and black pepper, mixing well. Fold in cooked macaroni, stirring to coat evenly. Serve chicken alongside mac and cheese immediately.