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Season the chicken lightly with salt and pepper. In a large skillet over medium heat, add the olive oil and cook the chicken until browned on both sides and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside to cool slightly.
In the same skillet, add the chopped onion and bell pepper. Sauté for 4–5 minutes, until softened. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
Return the shredded chicken to the skillet with the sautéed veggies. Add the crushed tomatoes, tomato paste, chicken broth, Worcestershire sauce, Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine. Simmer the mixture over medium-low heat for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Toast the buns lightly, if desired, for added texture. Spoon the Cajun chicken mixture generously onto each bun. Add optional toppings like shredded cheese, jalapeños, or coleslaw for extra flair.
Serve hot with a side of chips, fries, or a fresh salad for a complete meal.