In a mixing bowl, combine 1 pound of ground chicken with 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a pinch of salt and black pepper. Mix until evenly combined and set aside.

Heat a non-stick skillet over medium heat and add the chicken mixture. Cook for 8-10 minutes until golden brown and fully cooked.

In another skillet over medium-low heat, sprinkle a thin layer of shredded mozzarella or jack cheese and allow it to melt and bubble for about 3-4 minutes until golden brown.

Warm small tortillas over medium heat for about 30 seconds on each side until soft and pliable.

Place a warm tortilla flat on a plate. Add a scoop of the cooked chicken mixture, followed by chopped dill pickles and shredded cabbage.

In a small bowl, mix cottage cheese with ranch seasoning and lemon. Drizzle over tacos and add a splash of pickle brine if desired, then top with crispy cheese lace.