Preheat your oven to 400°F (200°C) or heat oil in a deep skillet. Cook breaded chicken strips until golden brown and crispy, about 12-15 minutes in the oven or 5-7 minutes per side if frying. Remove and let cool.

In a large pot of salted boiling water, add spiral noodles and cook until al dente, about 8-10 minutes. Drain and set aside to cool slightly.

In a medium saucepan, combine honey, light brown sugar, low-sodium soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Boil over medium heat, then simmer for about 15 minutes until thickened.

In a large skillet, melt butter over medium heat. Gradually stir in heavy cream, then add shredded cheeses, mixing until melted and smooth. Add minced garlic and season to taste.

Add the cooked noodles to the cheese sauce, stirring to coat. Fold in crumbled bacon pieces.

Dip cooled chicken strips into the honey pepper sauce until coated. Arrange on a parchment-lined plate to let the glaze set.

Serve the creamy mac and cheese on plates, topped with honey-coated chicken strips and garnished with fresh basil and extra bacon if desired.