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

Heat a non-stick skillet over medium heat and add the seasoned chicken mixture. Cook for 8-10 minutes until fully cooked through and golden brown.

In a separate non-stick skillet, sprinkle shredded cheese evenly. Allow the cheese to melt and fry for 3-4 minutes until golden. Lift off as crispy lace.

Warm the tortillas in a heated pan for 30 seconds on each side, then keep warm.

Place the cooked chicken mixture on each tortilla, add chopped dill pickles and shredded cabbage.

Mix cottage cheese with ranch seasoning and lemon, then spoon over the tacos.

Drizzle pickle brine over each taco and top with crispy cheese lace.