In a large mixing bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper.

Heat a tablespoon of oil in a non-stick skillet over medium heat. Add the seasoned ground chicken and cook for 8-10 minutes.

In a separate non-stick skillet, sprinkle shredded mozzarella or jack cheese evenly over the bottom and cook on medium-low heat for about 3-4 minutes.

While the cheese is cooking, warm small tortillas in another pan for about 30 seconds on each side.

To assemble the tacos, layer a generous spoonful of the chicken mixture onto each tortilla. Top with chopped dill pickles and shredded cabbage.

In a small bowl, mix cottage cheese with ranch seasoning and lemon juice. Drizzle over each taco.

Crown each taco with a piece of the crispy cheese lace prepared earlier.