If chicken breasts are thick, pound them between plastic wrap to an even thickness of about 3/4 inch for uniform cooking.

Combine black pepper, smoked paprika, 1/2 teaspoon garlic powder, onion powder, cayenne pepper, and 1/2 teaspoon salt in a small bowl. Rub spice mixture all over both sides of chicken breasts.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add seasoned chicken breasts and cook for 6 to 7 minutes per side until golden and internal temperature reaches 165°F. Remove to a plate to rest.

In the same skillet, add honey, apple cider vinegar, soy sauce, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom.

Bring glaze to a simmer over medium heat and cook for about 5 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon.

Stir in 1 tablespoon butter until melted. Return chicken to skillet and spoon glaze over it several times to coat well.

For mac and cheese, bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain well.

In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly, to create a golden roux.

Slowly pour in milk while whisking constantly to prevent lumps. Continue whisking and cooking for 4 to 5 minutes until mixture thickens noticeably.

Reduce heat to low. Add shredded cheddar and mozzarella cheeses, stirring until melted completely and sauce is smooth and glossy.

Stir in ground mustard, remaining 1/2 teaspoon garlic powder, salt, and black pepper to taste. Adjust seasoning as needed.

Add cooked macaroni to cheese sauce and fold gently until every piece is well coated. If sauce is too thick, thin with a splash of milk.

Slice glazed chicken and serve alongside or on top of creamy mac and cheese. Garnish with fresh parsley if desired.