Boil a large pot of salted water, add elbow macaroni, and cook until al dente, about 8–10 minutes. Drain and set aside.

In a mixing bowl, combine diced chicken, honey, black pepper, paprika, garlic powder, and salt. Let marinate for about 10 minutes.

Heat olive oil in a skillet over medium-high heat. Add marinated chicken and sauté for 5–7 minutes until golden brown. Transfer to a plate.

Lower heat and melt butter in the same skillet. Whisk in flour and cook until golden, about 2 minutes.

Gradually add milk while whisking continuously for 3–5 minutes until the sauce thickens.

Remove from heat and stir in shredded cheddar cheese until melted.

Add cooked macaroni and sautéed chicken to the cheese sauce, stirring to combine.

Preheat oven to 350°F (175°C). Grease a baking dish and pour in the macaroni and cheese mixture.

Bake for 15–20 minutes, until the top is golden and bubbly.

Garnish with green onions and serve.