In a large bowl, combine ground chicken with garlic powder, paprika, salt, and black pepper. Mix thoroughly with your hands to ensure even seasoning.

Heat a non-stick skillet over medium heat. Once hot, add the seasoned ground chicken mixture and cook for 8-10 minutes, stirring frequently.

In a separate pan, warm your small tortillas for about 30 seconds on each side over medium heat.

Using a non-stick skillet, sprinkle a thin, even layer of shredded cheese over medium-low heat. Cook for 3-4 minutes until the cheese bubbles and turns golden brown.

On each warm tortilla, spoon in a generous amount of the cooked chicken mixture. Top with chopped dill pickles, shredded cabbage, and a spoonful of cottage cheese mixed with ranch seasoning.