Boil the macaroni in salted water until tender but not mushy, about 8–9 minutes; drain and set aside.

Melt butter in a saucepan over medium heat, then whisk in flour, salt, black pepper, and garlic powder until smooth and pale.

Gradually add milk while whisking constantly; cook until the sauce thickens and coats the spoon, about 3–4 minutes.

Remove from heat, then stir in the shredded cheddar until the sauce becomes glossy and smooth.

Heat olive oil in a skillet over medium-high heat; add the diced chicken and cook, stirring, until no longer pink and you hear a confident sizzle.

Stir in honey and paprika, lower the heat, and cook 1–2 minutes more until a sticky glaze clings to the chicken.

Fold the macaroni into the cheese sauce, transfer to a baking dish, top with the honey-glazed chicken, and bake at 350°F (175°C) for 15–20 minutes until bubbling and the edges show a little golden brown.

Serve warm.