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Divide the ground chicken into 8 equal portions and press a thin, even layer onto one side of each tortilla, spreading close to the edges.
Season the chicken directly on the tortillas with smoked paprika, garlic powder, kosher salt, and ground black pepper.
Preheat a large skillet over medium to medium high heat until hot, then add 1 tablespoon olive oil.
Place the tortillas chicken side down in the pan and cook for 2 to 3 minutes until the chicken is cooked through and well browned.
Flip and cook the tortilla side for about 30 seconds until lightly crisp, then remove from the pan.
Add the remaining olive oil to the skillet and toast the panko breadcrumbs, stirring constantly, until golden brown.
Toss the romaine lettuce with the Caesar dressing.
Top the chicken taco with Caesar salad, then finish with toasted breadcrumbs and grated parmesan.
Fold and serve immediately.