Soak the chicken pieces in buttermilk for at least 20 minutes.In a bowl, combine flour, paprika, salt, and black pepper.Heat vegetable oil in a pan over medium heat.Dredge the chicken in the flour mixture, shaking off excess.Fry until golden brown and crispy, about 4–5 minutes per side. Transfer to a paper towel-lined plate.In a small saucepan, combine honey, soy sauce, cracked black pepper, and red pepper flakes.Simmer over low heat for 2–3 minutes, stirring frequently.Toss the crispy chicken in the honey pepper glaze until evenly coated.Cook elbow macaroni according to package instructions, then drain.In a saucepan, melt butter over medium heat and whisk in flour for 1–2 minutes.Slowly add milk and heavy cream, whisking constantly until smooth.Reduce heat and stir in cheddar and mozzarella until melted and creamy.Season with garlic powder, onion powder, salt, and pepper.Mix the cooked macaroni into the cheese sauce.Spoon the Creamy Honey Pepper Chicken Mac and Cheese into serving bowls and top with glazed chicken.Garnish with fresh parsley or extra cracked black pepper if desired.