Mix ground chicken with garlic, paprika, salt, and pepper. Shape into 8 balls.
Heat skillet on medium-high. Place tortilla, add cheese, and top with chicken ball. Smash flat.
Cook cheese-side down for 2 minutes until crisp. Flip and cook chicken side 3–4 minutes.
Toss cabbage, pickles, and brine for slaw.
Blend cottage cheese, ranch seasoning, and lemon juice for drizzle.
Assemble tacos with slaw, chicken, and drizzle. Garnish with dill or hot sauce.
