Cook the high-protein pasta in a large pot of salted boiling water according to package directions until al dente.

While pasta cooks, season chicken cubes with salt, pepper, and cornstarch, tossing to coat evenly.

Heat a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 8 to 10 minutes.

Remove chicken from skillet and set aside then reduce heat to medium.

In the same skillet, melt butter and sauté minced garlic for 30 to 60 seconds until fragrant.

Whisk in honey and soy sauce, simmering for 2 to 3 minutes until the glaze thickens slightly.

Return chicken to the skillet, tossing to coat thoroughly in the honey garlic glaze.

Drain the cooked pasta and return it to the pot.

Stir in Greek yogurt, shredded cheddar cheese, skim milk, and smoked paprika until the cheese is melted and a creamy sauce forms.

Divide the high-protein mac and cheese into four portions and top each with the honey garlic chicken.