Cook the Pasta: Bring a large pot of salted water to a boil, add elbow macaroni, and cook until al dente, about 7-9 minutes. Drain and set aside.

Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while stirring, cooking until thickened, about 4-5 minutes.

Add the Cheddar and Mozzarella: Stir in cheddar and mozzarella until melted. Fold in cooked macaroni until well coated.

Prepare the Chicken: Season chicken thighs with salt, pepper, paprika, and garlic powder. Cook in a skillet over medium-high heat for 4-5 minutes per side until golden and cooked through (165°F).

Glaze with Hot Honey: Brush hot honey over cooked chicken, allowing it to soak in.

Assemble the Dish: Preheat oven to 375°F (190°C). Grease an oven-safe dish with butter, pour in the macaroni and cheese, and lay the glazed chicken on top.

Bake for Perfection: Bake uncovered for 10-12 minutes until edges bubble and top is golden.

Garnish and Serve: Remove from oven, let sit, and garnish with parsley before serving.