In a mixing bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper. Mix until the seasoning coats every piece evenly.

Heat a large skillet over medium heat for at least one minute before adding the chicken. Add the seasoned chicken and break it apart with a spatula as it cooks. Cook for 8 to 9 minutes until fully browned, crumbled, and no pink remains. The internal temperature should reach 165 F. Let the edges catch some color for deeper flavor.

In a separate nonstick skillet over medium heat, spoon small circles of shredded cheese onto the surface. Let each one melt and bubble without touching it until the edges turn golden, about 2 to 3 minutes. Transfer to a paper towel and let them cool into crispy laces.

Warm the tortillas one at a time in a dry skillet for 20 to 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 to 30 seconds. Keep covered so they stay pliable.

Add the cottage cheese, ranch seasoning, and lemon juice to a blender. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.

Layer each warm tortilla with a scoop of seasoned chicken, a cheese lace, a spoonful of chopped pickles, and a handful of shredded cabbage. Spoon the ranch cottage cheese sauce generously over the top.

Drizzle each taco with pickle brine right before serving. Serve immediately so the cheese laces stay crisp and the tortillas hold their shape.