Marinate the chicken

• Toss the chicken pieces with garlic powder, onion powder, paprika, cayenne, kosher salt, black pepper, chicken bouillon and ground cumin.
• Let the chicken marinate while you prepare the rest.

Make the mac and cheese

• Boil the elbow macaroni in salted water until al dente, then drain.
• Melt the unsalted butter in a saucepan and whisk in the all-purpose flour to make a roux.
• Whisk in the chicken bouillon, onion powder, garlic powder, paprika and cayenne.
• Pour in the heavy cream and cook until slightly thickened.
• Stir in the mozzarella and sharp cheddar until melted and smooth.
• Fold in the cooked macaroni, then set the mac and cheese aside.

Bread and fry the chicken

• Set up a dredge with beaten eggs and a dry mix of all-purpose flour, cornstarch and rice flour.
• Dip each chicken piece in the egg, then coat well in the dry mix.
• Heat the vegetable oil and fry the chicken until golden and cooked through, then drain.

Make the honey chipotle sauce

• Melt the unsalted butter in a pan.
• Add the hot sauce, honey and chopped chipotle peppers in adobo.
• Stir and simmer until the sauce is glossy and combined.

Make the spicy pickle sauce

• Mix the mayonnaise, sour cream, sriracha, chipotle peppers in adobo, pickle juice and garlic powder until smooth.

Assemble the tacos

• Warm the small flour tortillas.
• Add a good amount of mozzarella cheese and some mac and cheese to each tortilla.
• Add the fried chicken right before serving so it stays crispy.
• Drizzle with the honey chipotle sauce and the spicy pickle sauce, then serve.