In a medium mixing bowl combine the ground chicken, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently until the seasoning is evenly distributed. Try not to overwork the meat so it stays tender.

Divide the seasoned chicken into eight equal portions. Roll each portion loosely into a ball and set them on a plate. This step makes the cooking process quick once the skillet is hot.

Place a large skillet over medium-high heat and add the olive oil. Allow the pan to heat for about 2 minutes until the oil begins to shimmer slightly.

Take one tortilla and spread a portion of the chicken directly onto one side. Press it down gently so the meat forms a thin even layer across the tortilla surface.

Place the tortilla chicken-side down in the hot skillet. Press lightly with a spatula and cook for about 3 to 4 minutes until the chicken develops golden crispy edges.

Flip the taco so the tortilla side cooks. Cook for another 1 to 2 minutes until the tortilla becomes lightly golden and crisp.

Step 7: Make the Ranch Sauce

In a small bowl whisk together ranch dressing, pickle juice, and fresh dill. This simple mixture creates a tangy sauce that pairs beautifully with the chicken.

Place the cooked tacos on a plate. Top each taco with shredded lettuce, chopped dill pickles, shredded cheese if using, and a drizzle of ranch sauce.

Serve the tacos warm while the tortilla is still slightly crispy and the chicken is juicy.