Heat olive oil in a 10 to 12 inch skillet over medium heat. Season both sides of the chicken breasts evenly with black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Press the spices gently into the meat so they stick.

Place the chicken in the hot skillet and cook for 6 to 7 minutes per side until golden brown and the internal temperature reads 165°F on a meat thermometer. Avoid moving the chicken around so it develops a proper crust. Remove to a plate and set aside.

In the same skillet over medium heat, add honey, apple cider vinegar, soy sauce, and Dijon mustard. Stir together while scraping up the browned bits from the bottom of the pan. Simmer for about 5 minutes until the sauce thickens enough to coat the back of a spoon.

Return the chicken to the skillet and coat it thoroughly with the glaze. Simmer for another 5 minutes, flipping occasionally so the sticky coating builds up on both sides. While this is happening, bring a large pot of salted water to a boil.

Add the elbow macaroni and cook until just al dente, about 7 minutes. Pull it one minute early since it keeps softening once it hits the hot cheese sauce. Drain and set aside.

In a separate large saucepan, melt butter over medium heat. Add the flour and whisk continuously for 1 to 2 minutes to cook out the raw flour taste and build a smooth roux.

Slowly pour in the whole milk in a steady stream while whisking constantly. Keep whisking and cook for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in the shredded cheddar and mozzarella until fully melted and smooth. Add ground mustard, garlic powder, salt, and black pepper. Fold in the drained macaroni and stir until every piece is evenly coated. Serve alongside the honey pepper chicken while everything is hot.