Begin by seasoning diced chicken breasts with garlic powder, onion powder, ground ginger, salt, and black pepper. Cook the seasoned chicken in an air fryer set to 180°C (350°F) for 10-12 minutes, or sauté in a pan over medium heat for 6-8 minutes until fully cooked and golden. Once done, remove from heat and coat the chicken with honey and reduced BBQ sauce in the pan, allowing the flavors to meld.

In a large pot, bring salted water to a rolling boil and add elbow macaroni. Cook the pasta according to package instructions, usually about 8-10 minutes, until al dente. To ensure the perfect texture, taste a piece before draining. Reserve 1 cup of the starchy pasta water, then drain the rest in a colander and set aside to cool slightly.

In a blender, combine fat-free cottage cheese, light cream cheese, reduced-fat cheddar cheese, semi-skimmed milk, garlic powder, paprika, and mustard. Blend until the mixture is smooth and creamy. Transfer the cheese mixture to a saucepan over medium heat and stir continuously for about 5-7 minutes, heating until thickened and glossy. If the sauce is too thick, gradually add reserved pasta water to reach your desired consistency.

In a large mixing bowl, gently fold the cooked pasta into the warm cheese sauce, ensuring every noodle is well coated. Next, add the honey BBQ chicken, folding it in carefully to preserve the chicken pieces. Once combined, transfer the mixture into a serving bowl, garnish with fresh parsley, and allow it to sit for about 10 minutes so the flavors meld together beautifully before serving.