Mix together the ground chicken, garlic powder, paprika, salt, and black pepper in a bowl until well combined.

In a non-stick skillet, cook the seasoned ground chicken over medium heat for 8-10 minutes until fully cooked and golden brown. Transfer to a bowl and keep warm.

In a separate skillet, sprinkle shredded cheese into a thin layer and cook over medium-low heat for 3-4 minutes until it becomes golden brown and crispy. Transfer to a plate to cool.

Warm the tortillas on a dry skillet for about 30 seconds on each side.

Assemble each taco with a warm tortilla, a scoop of chicken, chopped dill pickles, and shredded cabbage.

In a bowl, combine cottage cheese, ranch seasoning, and lemon juice until smooth. Drizzle over the assembled tacos.

Break the cooled cheese lace into pieces and add as a topping on the tacos. Serve immediately.