In a bowl, whisk together honey, soy sauce, black pepper, garlic powder, onion powder, and cayenne pepper until smooth. Pour over chicken in a shallow dish and marinate for at least 20 minutes.

Bring a large pot of salted water to boil. Cook macaroni according to package directions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade and sear for 6-7 minutes per side until golden and internal temperature reaches 165°F. Transfer to cutting board and rest for 5 minutes before slicing.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly. Gradually whisk in warm milk, stirring constantly. Cook until thickened, about 5-7 minutes.

Remove from heat and stir in cheddar cheese and mozzarella cheese until smooth. Season with salt to taste. Toss cooked macaroni with cheese sauce until fully coated.

Slice chicken and serve over creamy macaroni. Garnish with fresh parsley and additional black pepper if desired.