In a large bowl, combine ground chicken with garlic powder, paprika, salt, and black pepper. Mix well and set aside.

Heat a non-stick skillet over medium heat, add the seasoned chicken mixture, and cook for 8-10 minutes until golden brown.

In a separate skillet, spread a thin layer of shredded cheese on medium-low heat and cook for about 3-4 minutes until melted and crispy.

Heat the tortillas in a skillet for about 30 seconds on each side until soft and slightly toasted.

Place the warm tortillas on a serving plate, fill each with the cooked chicken, top with chopped dill pickles and shredded cabbage, then fold to enclose the filling.

In a bowl, mix cottage cheese with ranch seasoning and a squeeze of lemon juice. Drizzle this over the tacos, add pickle brine and top with crispy cheese lace.