1. Prepare the chicken by baking, deep-frying, or pan-searing breaded chicken strips according to package instructions. For whole chicken breasts, season and cook in olive oil over medium heat until golden and cooked through (about 6-7 minutes per side), then let rest before slicing.
2. Cook pasta in salted boiling water until al dente, drain, and set aside.
3. In a medium saucepan, combine honey, light brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, cayenne, garlic powder, and onion powder. Bring to a boil, then reduce heat and simmer gently for about 15 minutes, stirring frequently until slightly thickened. Remove from heat and let the sauce cool to thicken further.
4. For the cheese sauce, melt butter in a large pan over medium heat. Optionally, whisk in flour and cook 1-2 minutes to form a roux for added thickness. Gradually add heavy cream or milk while whisking to prevent lumps. Once heated through, stir in Parmesan, mozzarella, and Colby Jack (or cheddar) cheeses one at a time until melted and smooth. Add minced garlic, mustard powder (if using), and season with salt and pepper to taste.
5. Toss cooked pasta and crumbled bacon (if using) in the cheese sauce until thoroughly combined.
6. Coat each chicken strip or sliced chicken breast pieces evenly with the honey pepper sauce.
7. Plate the cheesy pasta and top with the glazed chicken strips. Garnish with freshly chopped basil or parsley and extra bacon if desired.