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Season chicken breast with garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
In a separate bowl, mix crushed cornflakes with the same seasonings used on chicken.
In another bowl, beat eggs with pickle juice.
Dip seasoned chicken into the egg mixture, then coat with the crushed cornflake mixture.
Spray chicken with cooking spray.
Airfry at 190°C for 12-15 minutes or Oven Bake at 200°C for 20-25 minutes.
Boil macaroni in salted water until al dente, reserving 100ml of pasta water.
In a pan, combine 0% fat milk, light cream cheese, reserved pasta water, low fat cheddar, and light cheese slices.
Heat the mixture on low heat until fully melted and slightly thickened.
Add cooked macaroni, grated mozzarella, and stir until combined and cheesy.
Store for up to 5 days in the fridge.
Store the hot honey separately.
To reheat, remove crispy chicken bites and place in the oven or Airfryer to crisp up again.
Place a damp paper towel over the mac ‘n’ cheese and microwave for 2-3 minutes, mixing halfway.
Place the crispy chicken on top of the mac ‘n’ cheese and enjoy.