1. First, mix the diced chicken breast with the minced garlic, paprika, black pepper, salt, and olive oil in a large bowl.

2. Heat a large pan over medium heat and add the seasoned chicken. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through.

3. Turn off the heat and add the BBQ sauce and honey, tossing to coat the chicken evenly. Set aside.

4. Bring a pot of water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.

5. In a separate pan, combine the milk, hot sauce, cream cheese, and shredded cheddar cheese over low heat. Stir continuously until the cheese has melted and the sauce is smooth.

6. Gently fold the cooked macaroni into the cheese mixture until coated.

7. Add the honey BBQ chicken to the mac and cheese and stir until well combined.

8. Garnish with fresh chopped parsley before serving.