Combine the ground chicken with garlic powder, paprika, salt, and black pepper until evenly seasoned.
Heat a skillet over medium heat and cook the chicken thoroughly, breaking it into small pieces as it browns.
In a separate pan, form small round piles of shredded cheese and cook them until golden and crisp to make cheese laces.
Gently warm the tortillas using a dry skillet or microwave to make them soft and pliable.
Blend cottage cheese with ranch seasoning and lemon juice until you get a smooth ranch sauce.
Build each taco by layering cooked chicken, crispy cheese lace, chopped pickles, shredded cabbage, and a dollop of ranch sauce.
Finish by drizzling pickle brine over the assembled tacos right before serving to add a tangy kick.
