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

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

Wrap small tortillas in a clean kitchen towel and microwave for about 30 seconds until warm and pliable.

In another skillet, sprinkle shredded cheese evenly and cook over medium-low heat until melted and golden brown. Transfer to a paper towel to cool.

Assemble tacos by placing cooked chicken in each tortilla, followed by dill pickles and shredded cabbage.

Spoon blended cottage cheese over the filling and drizzle with pickle brine. Top with crispy cheese lace.