Place the cubed chicken in a large bowl. Add olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Toss until every piece is evenly coated. Marinate for about 10 minutes.

Heat the avocado oil in a large skillet over medium heat. Add the marinated chicken and cook for 10–15 minutes, stirring occasionally, until golden and completely cooked through. Chicken should reach an internal temperature of 165°F (74°C).

Reduce the heat to low. Add 2 tablespoons of butter, honey, and freshly chopped parsley. Toss the chicken until the butter and honey melt into a glossy coating. Transfer the chicken to a plate and keep warm.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook briefly until fragrant and lightly golden, taking care not to burn it.

Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat before adding the cheese.

Stir in the mozzarella, cheddar, smoked paprika, garlic powder, salt, and black pepper. Continue stirring over low heat until the cheese has melted and the sauce is smooth.

Meanwhile, cook the elbow macaroni according to the package directions until al dente. Drain well.

Add the macaroni to the creamy cheese sauce. Stir until completely coated, then cook over low heat for 3–5 minutes.

Serve the High Protein Honey Garlic Butter Chicken over or alongside the creamy mac and cheese. Spoon any remaining buttery glaze from the chicken over the top and finish with fresh parsley.