Season the diced chicken with salt, onion powder, garlic powder, half a teaspoon of cayenne pepper, and one teaspoon of smoked paprika. Add the egg and mix until evenly coated.
Toss the seasoned chicken through the cornflour until every piece is well coated.
Arrange the chicken on a lined tray, spray with light cooking oil and air fry at 200°C/400°F for 14-18 minutes until crispy, flipping and spraying again halfway through.
While the chicken cooks, melt the light butter in a pan on low heat, then add the hot sauce, honey, and a dash of cayenne pepper. Stir until combined.
Toss the cooked, crispy chicken through the hot honey sauce until evenly coated.
In a separate pan, combine the fat-free evaporated milk, remaining smoked paprika, chicken stock powder, light cream cheese, and grated cheddar. Stir over low heat until smooth and creamy.
Cook the macaroni according to the packet instructions, then drain well.
Add the cooked pasta to the cheese sauce and mix until fully coated.
Divide the hot honey chicken and mac & cheese evenly into 4 meal prep containers.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →