In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground chicken, breaking it apart with a spatula. Cook for about 5-7 minutes until it’s no longer pink and begins to brown.

Stir in the chopped onion once the chicken is browned. Cook for 3-4 minutes until the onion turns translucent and tender. Add the minced garlic and Cajun seasoning, stirring for about 1 minute.

Mix in the tomato paste until it becomes glossy, ensuring it coats the chicken and aromatics evenly. Gradually pour in the low-sodium chicken broth and tomato sauce, followed by Worcestershire sauce if using. Let the mixture simmer uncovered on low heat for 8-10 minutes until it thickens.

In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux; cook for about 1-2 minutes until bubbly. Gradually add whole milk, whisking continuously until the sauce thickens.

While the cheese sauce is finishing, butter the cut sides of the brioche hamburger buns. Toast them in a pan or under the broiler until they are golden brown and crispy, which should take about 2-3 minutes.

To build your Cajun Chicken Sloppy Joes, place a generous scoop of the chicken mixture on the bottom half of each toasted bun. Drizzle the creamy cheese sauce over the chicken, then sprinkle with black pepper on top.