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Preheat your oven to 400°F (200°C).
In a bowl, combine ground chicken, garlic powder, onion powder, salt, pepper, shredded cheese and buffalo sauce. Mix well.
Lay the tortillas on a lined baking sheet. Divide the chicken mixture evenly among the tortillas, then press it down firmly into each tortilla to form a 'smashed' taco base. Spray the tacos with cooking spray / avocado oil spray.
Bake in the preheated oven for 30–35 minutes, until the chicken is fully cooked and the edges of the tortillas are slightly crispy. Broil for 2-3 minutes at the end or until they are your desired of crispy.
In a small bowl, combine chives, parsley, basil, dill, garlic, Greek yogurt, mayo, apple cider vinegar, lemon juice, and zest. Mix until smooth. Season with salt and pepper to taste.
In a medium bowl, toss shredded iceberg and cabbage with half of the ranch dressing.
Top the baked chicken-filled tortillas with the slaw, and a drizzle of remaining ranch. Garnish with fresh parsley, extra cheese, a squeeze of lime, and a pinch of salt and pepper. Serve immediately.