Season chicken thighs generously with salt, pepper, and paprika on both sides, ensuring even coverage for maximum flavor development.

Heat olive oil in a large skillet over medium-high heat until shimmering, then add seasoned chicken thighs and cook for 6-7 minutes per side until golden brown and cooked through.

Remove chicken from skillet and set aside on a plate, covering loosely with foil to keep warm while preparing the sauce.

In the same skillet, reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant but not browned.

Whisk together honey, soy sauce, and apple cider vinegar in a small bowl, then pour into the skillet with garlic.

Add butter and thyme to the skillet, stirring constantly as the sauce bubbles and begins to thicken, about 3-4 minutes.

Return chicken thighs to the skillet, spooning the honey garlic butter sauce over each piece to coat thoroughly.

Meanwhile, cook elbow macaroni according to package directions until al dente, then drain and set aside.

In a large saucepan, melt butter over medium heat and whisk in flour, cooking for 1 minute to create a light roux.

Gradually add milk while whisking continuously to prevent lumps, cooking until mixture thickens, about 5-6 minutes.

Remove from heat and stir in cream cheese until completely melted and smooth, creating a rich base for the cheese sauce.

Add shredded cheddar and mozzarella cheeses gradually, stirring until completely melted and the sauce is smooth and creamy.

Season mac and cheese with garlic powder, onion powder, salt, and white pepper, adjusting to taste preferences.

Fold cooked macaroni into the cheese sauce until every piece is coated, adding a splash of milk if needed for consistency.

Garnish chicken with fresh parsley and mac and cheese with fresh chives before serving immediately while hot.