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

Heat a tablespoon of oil in a skillet over medium heat. Add the chicken mixture, breaking it apart with a spatula as it cooks. Sauté for about 8-10 minutes until the chicken is fully cooked and golden.

In a non-stick skillet over medium-low heat, sprinkle a thin, even layer of shredded cheese. Cook for 3-4 minutes until the cheese melts and turns golden and crispy. Carefully transfer to a plate and allow it to cool slightly.

In a blender, combine the cottage cheese with ranch seasoning and fresh lemon juice. Blend until smooth for a creamy ranch sauce.

Lightly warm the tortillas in a dry pan over medium heat for about 30 seconds on each side.

To assemble your tacos, spoon a portion of the cooked chicken into each tortilla. Layer with chopped dill pickles, shredded cabbage, and a drizzle of the creamy ranch sauce. Top with crispy cheese.

Serve the tacos right away for the best texture and flavor.