Preheat oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil, add macaroni, and cook until just al dente (about 1 minute less than package directions). Drain and set aside.

In a medium saucepan over medium heat, melt butter until foamy. Whisk in flour and cook for 1 minute, stirring constantly. Gradually pour in milk while whisking continuously to avoid lumps. Keep stirring until sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.

Remove pan from heat (this prevents the cheese from breaking or curdling) and stir in cheddar and mozzarella until completely melted and smooth. Season with salt and black pepper to taste. Fold in cooked macaroni until every piece is coated. If sauce seems too thick, add a splash of milk.

Season chicken thighs on both sides with garlic powder, paprika, salt, and pepper. Heat oil in a large 12-inch skillet over medium-high heat. Once oil shimmers, add chicken and cook for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Brush or spoon hot honey generously over chicken while still warm in the pan.

Pour mac and cheese into a greased 9x13-inch baking dish and spread evenly. Place glazed chicken thighs on top. Bake for 10 to 12 minutes until edges are bubbling and lightly golden. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.