Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.

Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. While cooking, whisk together honey, soy sauce, minced garlic, and black pepper in a small bowl.

Pour the honey pepper sauce over the cooked chicken in the skillet. Stir constantly for 1-2 minutes until the sauce thickens and glazes every piece. Remove from heat and set aside.

In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

Slowly pour in the warm milk while whisking vigorously to avoid lumps. Stir in the heavy cream. Continue cooking for 3-5 minutes, until the sauce thickens.

Reduce heat to low. Add the grated cheeses in handfuls, stirring until each batch is completely melted before adding the next. Once all cheese is melted, stir in the Dijon mustard, smoked paprika, garlic powder, salt, and white pepper.

Add the drained macaroni to the cheese sauce. Fold in two-thirds of the honey pepper chicken. Serve immediately, topping each bowl with the remaining glazed chicken. Garnish with fresh parsley if desired.