Combine the chicken pieces with Cajun seasoning, garlic powder, paprika, black pepper, salt, hot sauce, dark soy sauce, white vinegar, and oil in a large bowl. Mix well, cover, and let marinate for at least 30 minutes.

Boil a large pot of salted water, add the elbow macaroni, and cook according to package instructions (7-8 minutes for al dente). Reserve 105ml of pasta water, then drain and set aside.

Heat oil in a large pan over medium heat and add marinated chicken in a single layer. Cook for 5-7 minutes until cooked through, then remove from the pan.

In the same pan, melt butter over medium heat, add minced garlic and cook until light golden brown.

Sprinkle flour over the butter-garlic mixture and stir to form a roux. Cook for another 1-2 minutes.

Gradually add the room-temperature milk, stirring continuously. Allow the sauce to simmer for 5-7 minutes until it thickens.

Stir in double cream, cream cheese, Dijon mustard, black pepper, garlic powder, paprika, onion powder, red chili powder, and salt. Cook for 2 minutes.

Gradually add shredded red Leicester, cheddar, and mozzarella cheese into the sauce, stirring until melted and smooth. Add reserved pasta water to adjust consistency.

Add cooked pasta to the pan and stir until every piece is coated with the cheese sauce.

Preheat oven to 220°C (425°F).

In an oven-safe dish, layer half of the mac and cheese, half of the cooked chicken, and a sprinkle of cheese. Repeat, finishing with a layer of shredded cheese on top.

Bake in the preheated oven for 18-20 minutes, or until bubbly and golden brown.

Let the dish rest for 5-10 minutes before serving.