Preheat your oven to 400°F (200°C). Gather your ingredients and line a baking sheet with parchment paper.

In a mixing bowl, combine ground chicken, garlic powder, onion powder, salt, pepper, shredded cheese, and buffalo sauce. Mix until well blended and set aside.

Lay your small tortillas on the lined baking sheet. Add a generous portion of the chicken mixture to the center of each tortilla and press down to create a 'smashed' base. Spray tops lightly with cooking spray.

Bake in your preheated oven for 30–35 minutes, or until fully cooked and crispy. Broil for an additional 2–3 minutes for extra crispiness if desired.

In a small bowl, mix together chopped herbs, minced garlic, Greek yogurt, mayo, apple cider vinegar, and lemon juice. Stir until smooth and season with salt and pepper.

In a separate bowl, toss the shredded iceberg lettuce and green cabbage with half of the creamy dressing. Set aside.

Once the tacos are done baking, top each with the prepared slaw and drizzle the remaining dressing over. Garnish with parsley or other herbs.

Serve warm with lime wedges on the side for a zesty kick.