Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground chicken, breaking it up as it cooks. Sauté for about 5–7 minutes, until browned and no longer pink.

Reduce heat slightly and add 1 chopped small onion. Cook for 3–4 minutes, stirring frequently, until softened. Stir in 2 cloves of minced garlic and 2 tablespoons of Cajun seasoning, cooking for an additional minute until fragrant.

Incorporate 2 tablespoons of tomato paste into the mixture. Gradually add 1 cup of low-sodium chicken broth, 1 cup of tomato sauce, and 1 tablespoon of Worcestershire sauce. Bring to a simmer and cook uncovered for 8–10 minutes until thickened.

In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour. Gradually pour in 1 cup of whole milk while whisking for 4–5 minutes until smooth. Mix in 1 cup of sharp cheddar cheese and ½ teaspoon of paprika until creamy.

Melt butter in another skillet over medium heat and toast the halved brioche buns for 1–2 minutes until golden brown.

Lay the bottom halves of toasted buns on plates. Spoon the spicy chicken mixture onto each, drizzle with cheese sauce, sprinkle with black pepper, and cap with the top halves. Serve immediately.