Bring a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta carefully in a colander and set aside.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour and cook for about 1 minute until it forms a paste. Gradually pour in 2 cups of milk, whisking continuously until the mixture thickens, approximately 3-5 minutes.

Once the sauce is thickened, reduce the heat to low and stir in 1 ½ cups of shredded cheddar and ½ cup of shredded mozzarella cheese until melted and creamy.

Pat 1 pound of chicken thighs dry and season generously with salt, black pepper, paprika, and garlic powder.

In a large skillet, heat 2 tablespoons of oil or butter over medium-high heat. Add the seasoned chicken thighs and cook for 4-5 minutes per side until golden brown.

Once cooked, remove the chicken from the skillet and brush generously with hot honey.

Preheat the oven to 375°F (190°C). Pour the cheesy macaroni mixture into a greased baking dish, level it evenly, and place the glazed chicken thighs on top.

Transfer the dish to the oven and bake for 10-12 minutes or until the edges bubble and turn golden brown.

Remove from the oven and let rest for a few minutes. Garnish with chopped parsley before serving.