Combine the ground chicken with garlic powder, paprika, salt, and black pepper, mixing everything thoroughly.
Heat a skillet over medium and cook the seasoned chicken, breaking it apart until fully browned and cooked through.
In another pan, shape the shredded cheese into small rounds and cook them until they turn golden and crisp to create crispy cheese laces.
Warm the tortillas briefly in a dry pan or microwave until soft and pliable.
Blend the cottage cheese with ranch seasoning and lemon juice until creamy and smooth.
Layer each tortilla with the cooked chicken, cheese lace, chopped dill pickles, shredded cabbage, and drizzle with the creamy ranch cottage cheese mixture.
Finish each taco with a light splash of pickle brine right before serving to add a zesty punch.
