Pat the drumsticks dry with paper towels. Mix paprika, garlic powder, smoked paprika, salt, and pepper in a small bowl. Generously rub the spice mixture all over each drumstick, coating every side evenly.

Heat 2 tbsp butter in a large skillet over medium-high heat until melted and bubbling. Carefully place the drumsticks in the pan and sear for 4-5 minutes on each side until golden-brown. Remove and set aside on a plate.

Bring a pot of salted water to a rolling boil and add the pasta. Cook until just shy of al dente, about 1-2 minutes before package time. Drain and set aside without rinsing.

In the same skillet, add 2 tbsp butter and sauté minced garlic for 30 seconds. Add mixed vegetables and cook 2-3 minutes. Toss in the cooked pasta and sprinkle cheddar cheese over top while stirring constantly until cheese melts and coats everything. Season with salt and pepper.

Combine lettuce, julienned carrot, and sliced red onion in a bowl. Drizzle with mayonnaise or creamy dressing and toss gently. Sprinkle with chopped chives and season with salt and pepper. Make just before serving to keep crisp.

Return seared drumsticks to the cheesy pasta pan or arrange on top of the pasta on serving plates. Divide pasta between plates and top with drumsticks. Serve fresh slaw on the side for a bright contrast to the rich, smoky chicken and creamy pasta.