In a large bowl, combine ground chicken with garlic powder, paprika, salt, and black pepper. Mix well until seasonings are evenly distributed throughout the meat.

Heat a drizzle of oil in a skillet over medium heat. Add seasoned chicken mixture and cook for 8-10 minutes, stirring frequently and breaking into small pieces until fully cooked and golden brown with no pink remaining.

While chicken cooks, blend cottage cheese with ranch seasoning and a squeeze of lemon juice in a food processor or blender for about 30 seconds until completely smooth. Set aside.

In a non-stick skillet over medium-low heat, sprinkle shredded mozzarella or Jack cheese in a thin, even layer. Heat for 3-4 minutes until cheese melts, bubbles, and becomes golden and crispy around the edges.

Carefully slide spatula underneath the cheese lace to lift it off the pan in one piece. Place on paper towel to cool and crisp up for 2-3 minutes.

Warm tortillas in a separate dry pan for about 30 seconds on each side until warm and pliable.

Assemble tacos by starting with cooked chicken mixture, then adding chopped dill pickles and shredded cabbage for crunch.

Spoon cottage cheese ranch mixture over the cabbage layer.

Drizzle pickle brine over assembled tacos, then break cooled cheese lace into pieces with your hands and place on top as final garnish.

Serve immediately while cheese lace is crispy and chicken is warm.