In a medium bowl, combine the chopped chicken with garlic powder, paprika, salt, and pepper. Mix gently until evenly seasoned.

In a small blender or bowl, combine cottage cheese, ranch seasoning, and lemon juice; blend or whisk until smooth and creamy. Adjust seasoning to taste and set aside.

Preheat a heavy skillet or nonstick pan over medium-high heat. Lightly spray with oil if needed.

Place one tortilla in the hot skillet. Sprinkle 2–3 tablespoons of shredded cheese where the chicken will go.

Place a small ball (about 2–3 tablespoons) of seasoned chicken on top of the cheese. Using a spatula or burger press, firmly press (“smash”) the chicken and cheese into a flat patty right on the tortilla.

Let the cheese cook down and crisp along the edges for about 2 minutes. Once the cheese has browned and formed a crispy edge, flip the whole assembly and cook the chicken side for another 3–4 minutes until fully cooked and golden.

Continue this process in batches with the remaining tortillas, cheese, and chicken.

Top each crispy smash chicken taco with shredded cabbage, pico de gallo, and a generous drizzle of the creamy cottage cheese sauce. Add cilantro, jalapeños, or extra salsa as desired.