Easy High Protein Crispy Hot Honey Chicken Mac & Cheese

Season the diced chicken breast with salt, onion powder, garlic powder, cayenne pepper, and smoked paprika; add the egg and mix until the chicken is evenly coated.

Place the coated chicken pieces in cornflour, shaking off any excess to create a light, even coating.

Lightly spray the coated chicken with oil and air‑fry at 400°F for 12–16 minutes, flipping halfway through, until the pieces are golden, crispy, and cooked through.

Melt the light butter over low heat, then stir in hot sauce, honey, and a pinch of cayenne pepper until a smooth glaze forms; add the crispy chicken and toss to coat evenly.

Cook the macaroni in boiling salted water according to the package directions, then drain.

In a separate pan over medium‑low heat, combine evaporated milk, smoked paprika, chicken stock powder, and cream cheese; stir until smooth, then add the grated cheddar cheese and continue stirring until the sauce is fully melted and creamy.

Combine the cooked macaroni with the cheese sauce, then portion the mac & cheese into four meal‑prep containers and place the hot honey chicken alongside each serving.