In a large bowl, combine ground chicken with garlic powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.

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

While the chicken is cooking, heat another pan over medium heat. Warm each tortilla for about 30 seconds on each side until pliable.

In a clean non-stick skillet, sprinkle shredded cheese over medium-low heat and cook until melted and bubbly, about 2-3 minutes. Let it turn golden brown.

To assemble tacos, place a spoonful of chicken filling on each warm tortilla. Top with chopped dill pickles and shredded cabbage.

Mix cottage cheese with ranch seasoning and lemon juice, then spoon over each taco. Drizzle with pickle brine.

Carefully lift the crispy cheese lace from the skillet and place it on top of each taco. Serve immediately.