Preheat oven to 325°F. Place chicken in a small baking dish.
Reserve 1 tablespoon ranch seasoning and sprinkle remaining seasoning over chicken.
Pour barbecue sauce over chicken, cover with foil and bake 50-60 minutes or until done and shreds easily with a fork.
Increase oven to 375°F. Lightly coat a rimmed baking sheet with avocado oil.
Place tortillas in the oven for 4 minutes.
Shred chicken and return to pan with juices.
Top the tortillas evenly with shredded chicken and bake until crisp, 8-10 minutes.
Fold tortillas in half to form a taco and top with shredded lettuce and pickles.
Stir together remaining ranch seasoning with sour cream, mayonnaise and pickle brine.
Serve sauce with tacos.
