In a large mixing bowl, combine ground chicken with garlic powder, paprika, salt, and black pepper. Mix until the seasonings are evenly distributed throughout the meat. Allow the mixture to rest for about 5 minutes.

Heat a non-stick skillet over medium heat for about 2 minutes. Add the seasoned ground chicken and break it into smaller pieces with a spatula. Cook for 8–10 minutes, stirring frequently until the chicken is thoroughly cooked and no longer pink.

In a separate skillet, sprinkle shredded mozzarella or jack cheese in a thin layer over medium-low heat. Allow it to cook for about 3–4 minutes until it turns golden and crispy. Remove it from the skillet and let it cool on a paper towel.

While the cheese is cooling, heat another skillet over medium heat. Place the tortillas in the skillet and warm them for about 30 seconds on each side.

Take a warm tortilla and place it on a serving plate. Add a scoop of the cooked chicken mixture in the center. Top with chopped dill pickles and a handful of shredded cabbage.

In a small bowl, mix cottage cheese with ranch seasoning. Drizzle this mixture over the tacos and finish with a piece of crispy cheese lace on top.