In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add 1 pound of ground chicken. Cook for 5-7 minutes, breaking it apart with a spatula until it’s browned and no longer pink, then transfer it to a plate and set aside.

In the same skillet, add a touch more oil if needed, then toss in 1 small finely chopped onion and 2 cloves of minced garlic. Sauté for 3-4 minutes until the onion becomes translucent, stirring frequently to avoid browning.

Stir in 2 tablespoons of Cajun seasoning and 1 tablespoon of tomato paste. Cook together for about 1 minute, letting the seasonings bloom.

Pour in ½ cup of low-sodium chicken broth, ½ cup of canned tomato sauce, and 1 tablespoon of Worcestershire sauce. Stir well, then bring to a gentle simmer uncovered for 8-10 minutes.

In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to form a roux, cooking for about 1 minute. Gradually whisk in 1 cup of whole milk and continue stirring until thickened.

Reduce heat and add 8 ounces of freshly shredded sharp cheddar cheese and ¼ teaspoon of paprika to the cheese sauce. Stir until cheese is melted and smooth.

Butter the insides of the brioche buns and toast them in a hot skillet until golden brown, about 1-2 minutes.

To assemble, spoon a generous portion of the Cajun chicken mixture onto each toasted bun, drizzle with cheese sauce, and sprinkle with freshly ground black pepper.