In a mixing bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper. Use your hands or a spoon to ensure everything is well mixed and evenly seasoned.

Heat a large skillet over medium heat and add the seasoned chicken mixture. Cook for 8–10 minutes, stirring frequently until chicken is no longer pink.

In a separate non-stick skillet, sprinkle the shredded mozzarella or jack cheese evenly over the bottom. Heat it on medium-low for about 3–4 minutes until the cheese melts and turns golden brown.

Warm the small tortillas over medium heat for about 30 seconds on each side until they become pliable and slightly toasted.

Spoon the chicken filling onto each tortilla, followed by a helping of chopped dill pickles and shredded cabbage. Drizzle with pickle brine.

Top each taco with the cottage cheese mixed with ranch seasoning and a piece of the crispy cheese lace.