Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat, add chicken, and sauté for 6-7 minutes on each side until cooked through. Shred the chicken using two forks.

In a large pot, bring salted water to a rolling boil. Add the macaroni and cook for 8-10 minutes until al dente. Drain and set aside.

In a medium saucepan, melt butter over medium heat. Whisk in flour and stir for 1-2 minutes. Gradually add milk, whisking until thickened (3-4 minutes). Add garlic powder and onion powder.

Reduce heat to low, stir in cheddar and mozzarella cheese until melted and creamy. Season with salt and pepper to taste.

In the pot with macaroni, add shredded chicken and BBQ sauce. Mix until everything is evenly coated.

Transfer to serving dish, drizzle with extra BBQ sauce, and garnish with fresh herbs if desired. Serve hot.