In a large mixing bowl, drizzle olive oil over bite-sized chicken breast pieces. Sprinkle in garlic powder, smoked paprika, salt, and black pepper. Toss together until chicken is evenly coated.

Heat a skillet over medium-high heat and add the seasoned chicken. Sear for 6-8 minutes until golden-brown and cooked through. Transfer chicken to a plate and keep warm.

In the same skillet, reduce heat to medium. Melt unsalted butter, add minced garlic, and sauté for 1-2 minutes. Then, pour in buffalo wing sauce and optional honey, stirring to combine.

Return seared chicken to the skillet, toss to coat with the sauce, and let simmer for an additional 2 minutes.

Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente, about 7-9 minutes. Drain while reserving a cup of pasta water.

In a separate saucepan, melt more unsalted butter. Whisk in flour to form a roux, cooking for 1-2 minutes until lightly golden. Gradually add milk until the mixture thickens, then stir in cheddar cheese.

Toss the drained rotini pasta in the cheese sauce, fold in blue cheese crumbles, mixing gently.

Plate the cheesy rotini pasta, top with Buffalo Garlic Chicken Bites, drizzle extra sauce if desired, and garnish with parsley and celery sticks.