In a mixing bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper. Mix until thoroughly combined and let rest for about 5 minutes.

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

In a separate skillet, evenly sprinkle a thin layer of shredded cheese and cook for about 3–4 minutes until melted and crispy.

Warm the tortillas in another skillet for about 30 seconds on each side until pliable.

Fill each warm tortilla with a generous amount of chicken mixture, top with chopped dill pickles and shredded cabbage, and fold to secure.

Mix cottage cheese with ranch seasoning and lemon until creamy to drizzle over the tacos.

Drizzle the creamy topping over the tacos and sprinkle with remaining crispy cheese.