Dill Pickle Ranch Smash Chicken Tacos with Crispy Cheese Lace

1. Cook the smashed chicken: Heat a non-stick skillet over medium-high heat. Add the ground chicken, garlic powder, paprika, salt, and black pepper. Use a spatula to smash the chicken flat into a thin patty (or divide into 8 small portions for individual tacos). Cook for 4-5 minutes until browned and crispy on the edges. Flip and cook the other side for 2-3 minutes until fully cooked and crispy throughout. Set aside.
2. Make the crispy cheese lace: In another skillet (or the same one, wiped clean), heat a small amount of oil over medium heat. Sprinkle about 1/4 cup of shredded cheese into small, flat rounds (one per taco). Let it melt for 1-2 minutes until the edges turn golden and lacy. Carefully flip with a spatula and cook for another 30 seconds until crispy. Remove and drain on paper towels. Repeat to make 8 cheese laces. (Tip: For easier handling, make them on parchment paper in the skillet.)
3. Warm the tortillas: While the cheese crisps, warm the tortillas in a dry skillet or microwave for 20-30 seconds until pliable.
4. Assemble the tacos: For each taco, place a crispy cheese lace at the bottom of a warm tortilla (or use the cheese lace solo for a low-carb version). Top with a portion of smashed chicken, a handful of shredded cabbage, and some chopped dill pickles. Drizzle with pickle brine and the blended cottage cheese ranch sauce (see below).
5. Make the dill pickle ranch smash sauce: In a blender or food processor, blend the cottage cheese with ranch seasoning and lemon juice until smooth and creamy. Adjust with a splash of pickle brine if you want it thinner. Drizzle over the tacos or serve on the side.
6. Serve: Fold up the tacos and enjoy immediately for maximum crunch. Pair with extra sauce for dipping.