In a large mixing bowl, combine ground chicken with garlic powder, paprika, salt, and pepper. Heat a skillet over medium heat and add the seasoned chicken, cooking for 8-10 minutes until fully cooked and no longer pink.

While the chicken cooks, gather a blender, add cottage cheese, ranch seasoning, and a squeeze of lemon juice, then blitz until smooth. Incorporate pickle brine for extra tang.

Warm tortillas one at a time in a dry skillet over medium heat for 15-30 seconds each side until pliable. Alternatively, wrap in damp paper towels and microwave for 10 seconds.

Spread ranch sauce on each tortilla, add chicken, shredded cheese, chopped dill pickles, and shredded cabbage. Don't skimp on ingredients.

To create crispy cheese lace, sprinkle a thin layer of shredded cheese in the skillet over medium heat until golden brown, then place a filled taco on top and flip carefully.