Mix ground chicken with garlic powder, paprika, salt, and pepper; form into 8 balls.
Heat skillet over medium-high heat.
Place tortilla in skillet, top with chicken ball and cheese, and smash flat.
Cook cheese side down for 2 minutes until golden and crisp.
Flip and cook 3–4 minutes on the other side until done.
Combine cabbage, pickles, and brine for slaw.
Blend cottage cheese, ranch seasoning, and lemon juice for drizzle.
Assemble tacos with slaw, chicken, and drizzle; garnish and serve.
