In a mixing bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper. Mix thoroughly until well incorporated.

Heat a skillet over medium heat and add the seasoned chicken mixture. Cook for 8–10 minutes, stirring frequently, until golden brown and no longer pink.

Warm the small tortillas in a separate pan for about 30 seconds on each side until soft and pliable.

In a non-stick skillet over medium-low heat, sprinkle a thin layer of shredded cheese. Cook for 3–4 minutes until bubbly and golden, then lift with a spatula to cool.

Assemble the tacos by placing a scoop of cooked chicken on each tortilla, adding chopped dill pickles, shredded cabbage, a dollop of cottage cheese, a drizzle of pickle brine, and top with crispy cheese lace.