Prepare the Chicken and Pasta
First, place the chicken pieces in a bowl and pour the buttermilk over them, letting them marinate for at least 15 minutes. While the chicken marinates, cook the elbow macaroni in a large pot of salted, boiling water according to package directions until al dente. Drain well and set aside.

Fry the Chicken to Golden Perfection
In a shallow dish, whisk together the flour, paprika, salt, and pepper. Heat about an inch of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, dredge the marinated chicken in the flour mixture, ensuring each piece is fully coated. Carefully place the chicken in the hot oil and fry for 3-4 minutes per side until golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack to drain any excess oil.

Create the Dreamiest Cheese Sauce
In a large saucepan or pot, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly, to form a roux. Gradually pour in the milk and heavy cream, whisking continuously to prevent any lumps from forming. Continue to cook until the sauce has thickened. Reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses until completely melted and smooth. Season with garlic powder, onion powder, salt, and pepper. Finally, add the cooked macaroni to the cheese sauce and stir until everything is well combined.

Make the Glaze and Assemble
In a small bowl, whisk together the honey, soy sauce, cracked black pepper, and optional red pepper flakes. Pour this glaze over the crispy fried chicken and toss gently until all the pieces are evenly coated. Serve the creamy mac and cheese in individual bowls and top with a generous helping of the honey pepper chicken.