Fry the thick-cut bacon in a skillet until crisp and dark red. Crumble into small bits. Boil the cavatappi pasta in salted water until al dente, drain, and set aside.

Heat 2 inches of neutral oil to 350°F (175°C) in a deep skillet. Dredge chicken chunks in flour, dip in beaten eggs, and coat with panko. Fry for 5-6 minutes until a deep golden-brown crust forms.

Whisk honey, soy sauce, apple cider vinegar, and black pepper in a saucepan. Simmer for 4-5 minutes until it reduces to a thick, sticky dark amber glaze. Toss the fried chicken chunks in the warm glaze.

Melt butter in a Dutch oven, whisk in flour, and cook for 1 minute. Gradually whisk in whole milk until thickened. Remove from heat and stir in freshly grated sharp yellow cheddar until glossy and vibrant yellow-orange.

Fold the cooked cavatappi into the cheese sauce. Spoon the creamy pasta into a shallow bowl, top with the glazed chicken, and garnish with crispy bacon bits and diced fresh green parsley.