1. Begin by placing the bite-sized chicken pieces in a bowl and covering them with buttermilk. Allow the chicken to marinate for at least 30 minutes (or up to overnight) to tenderize the meat.

2. In a large pot, bring salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set it aside.

3. In a large saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1-2 minutes to create a roux. Gradually add the whole milk and heavy cream, whisking constantly until the sauce is smooth and slightly thickened. Stir in the shredded cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Continue whisking until the cheese is fully melted and the sauce is creamy. Finally, add the cooked macaroni and stir until well combined. Keep the mac and cheese warm on the stove while you prepare the chicken.

4. In a shallow bowl, combine the all-purpose flour, paprika, salt, and black pepper. Heat a generous amount of vegetable oil in a skillet over medium-high heat. Remove the chicken pieces from the buttermilk, dredge them in the seasoned flour, and fry them until golden brown and crispy, about 4-5 minutes per side. Transfer the fried chicken to a paper towel-lined plate to drain.

5. In a small saucepan over medium heat, whisk together the honey, soy sauce, cracked black pepper, and red pepper flakes (if using). Allow the mixture to heat and bubble for a minute or two, then remove it from the heat.

6. Add the fried chicken pieces to the honey pepper glaze and toss to coat them evenly.

7. Scoop the creamy mac and cheese into serving bowls, then top with the glazed honey pepper chicken. Garnish with additional cracked black pepper or chopped parsley, if desired. Serve this indulgent dish hot and enjoy the perfect balance of creaminess, sweetness, and spice!