In a large bowl, combine cubed chicken breasts with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Mix thoroughly to coat, and let marinate for 10 minutes.

Heat avocado oil in a large skillet over medium heat. Add the marinated chicken, cook for 10-15 minutes until golden brown and internal temperature reaches 165°F (74°C). Stir in butter and honey, cooking for an additional minute.

In the same skillet, melt butter, add minced garlic, and sauté for 30 seconds. Stir in heavy cream, then mix in the cheeses and spices until melted into a creamy sauce.

In a pot of boiling salted water, cook elbow macaroni until al dente, about 8-10 minutes. Drain and keep warm.

Fold the drained pasta into the cheese sauce, simmer for about 5 minutes over low heat, stirring occasionally until heated through.

Spoon the Honey Garlic Butter Chicken over the creamy mac and cheese. Garnish with parsley and store leftovers in airtight containers.