Make the dough first, as it will need at least 1 hour to rise or double in size. Using a stand up mixter or a large mixing bowl, combine sifted flour and salt together. Combine warm milk, warm water, olive oil, sugar, and egg.
In a cup dissolve yeast, sugar, and WARM milk. Combine and set aside for 5 minutes.
Pour yeast into flour and knead until dough is soft and elastic.
Cover the bowl you have the dough in, and let it rise for about an hour.
To prepare the filling. Wash and pat dry chicken. Cut into bite size or small cubes. Add cornstarch, flour, honey, salt, pepper, paprika, and garlic powder. Mix until combined.
On a large skillet, over medium to high heat, add the olive oil.
Add the chicken and cook until tender and crisp.
Add chopped bell peppers, and mix with the chicken together.
Set aside and let it cool down before stuffing.
Once the dough doubled in size, punch the dough and divide into 4 and then 8. You want the dough to be size of your palm.
Roll into a flattened oval and add about 2 tbsp of the filling, a slice or two of dill pickles, and slice of half of Colby Cheese.
Bring the edges of the dough together and close tightly.
Place stuffed buns on a baking pan.
Brush with egg and sprinkle sesame seeds.
Bake in a preheated oven on 375 F degrees for about 12-15 minutes or until golden on top.