In a small saucepan, combine all sauce ingredients. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly thickened. Set aside.

Whisk together flour, salt, pepper, and paprika in a shallow bowl. Dip chicken strips into beaten eggs, then coat thoroughly in the flour mixture.

Heat oil in a large skillet over medium-high heat. Fry chicken for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.

Toss the fried chicken in the honey pepper sauce until well coated.

Cook pasta according to package directions. Drain and set aside.

In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened.

Remove from heat and stir in cheeses, salt, and pepper until melted and smooth. Fold in the cooked pasta and bacon bits.

Divide the mac and cheese among four bowls. Top each with the honey pepper chicken strips. Drizzle with extra sauce if desired and serve immediately.