Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add 1 pound of ground chicken, crumbling it as it cooks for about 5-7 minutes until no longer pink. Stir in 1 small finely chopped onion and sauté until soft, about 3-4 minutes. Add 2 minced garlic cloves and 2 tablespoons of Cajun seasoning, cooking everything until fragrant for about 1 minute.

Mix in 1 tablespoon of tomato paste, cooking until it becomes glossy. Then, gradually pour in ½ cup of chicken broth, followed by ½ cup of tomato sauce and 1 tablespoon of Worcestershire sauce. Stir well and bring the mixture to a gentle simmer. Allow it to cook uncovered for around 8-10 minutes, stirring occasionally until thickened. Taste for seasoning, adding salt and 1 teaspoon of brown sugar if desired.

In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once bubbling, whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1 minute. Gradually add 1 cup of whole milk while whisking continuously until the mixture lightly coats the back of a spoon, which should take about 4-5 minutes.

Reduce the heat to low and stir in 8 ounces of freshly shredded sharp cheddar cheese and ¼ teaspoon of paprika. Continue stirring until the cheese is fully melted and the sauce is smooth, making sure not to let it boil. Taste your cheese sauce and adjust with salt if necessary for flavor.

Take your brioche buns and butter the insides. Heat a skillet or broiler over medium heat and toast the buns for 1-2 minutes, or until golden and crispy.

Start assembling by placing spoonfuls of the Cajun chicken filling onto each toasted bottom bun. Drizzle the warm creamy cheese sauce generously over the chicken filling, then finish with a sprinkle of freshly cracked black pepper. Crown each with the top bun and serve.