In a large skillet over medium heat, add a drizzle of olive oil. Once shimmering, introduce the ground chicken, cooking until no longer pink, about 5-7 minutes.

Toss in chopped onion and sauté until translucent, about 3-4 minutes, followed by minced garlic and Cajun seasoning for an additional minute until fragrant.

Stir in a couple of spoonfuls of tomato paste, allowing it to caramelize slightly for enhanced flavor.

Pour in the low-sodium chicken broth and canned tomato sauce, adding Worcestershire sauce and brown sugar. Bring the mixture to a simmer over medium heat, letting it bubble gently and thicken for about 8-10 minutes.

Prepare the creamy cheese sauce in a separate saucepan. Melt unsalted butter over low heat and whisk in all-purpose flour to form a roux.

Gradually add whole milk, whisking constantly until the sauce thickens and coats the back of a spoon, approximately 4-5 minutes.

Remove from heat, then stir in shredded cheddar and paprika, allowing the cheese to melt smoothly without boiling.

Butter the cut sides of the brioche buns and place them face down in a hot skillet. Toast until golden brown, about 1-2 minutes.

Scoop generous amounts of the Cajun chicken filling onto the bottom half of each toasted bun, drizzle the rich cheese sauce over the filling, and cap with the top portion of the bun.