In a mixing bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper. Mix until evenly incorporated.

Heat a non-stick skillet over medium heat. Add the chicken mixture and cook for 8–10 minutes, stirring occasionally, until fully cooked.

Spread shredded mozzarella or jack cheese in a thin layer in a separate skillet over medium-low heat. Cook for 3-4 minutes until crispy.

Warm the small tortillas in the skillet for about 30 seconds on each side until soft and slightly toasted.

Fill each warmed tortilla with the cooked chicken mixture, chopped dill pickles, and shredded cabbage. Fold to secure the filling.

Mix cottage cheese with ranch seasoning and a splash of lemon juice. Drizzle this over the taco fillings and top with a piece of crispy cheese lace.