1. Cook the Chicken and Vegetables:

• Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the ground chicken, diced onion, minced garlic, and green bell pepper.
• Cook for 5-7 minutes, breaking up the chicken as it cooks, until the chicken is no longer pink and the vegetables are tender.

2. Make the Sauce:

• Reduce the heat to medium and stir in the ketchup, Worcestershire sauce, yellow mustard, tomato paste, chili powder, and salt.
• Pour in 1/4 cup of water and stir to coat the chicken and vegetables evenly.

3. Simmer the Mixture:

• Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally. The sauce should thicken slightly, and the flavors will meld together beautifully.

4. Toast the Buns:

• While the chicken mixture simmers, lightly butter the brioche buns and toast them on a griddle or in the oven until golden brown.

5. Assemble and Serve:

• Spoon the chicken sloppy joe mixture onto the bottom halves of the toasted buns. Place the top halves on and serve immediately.