In a small bowl, whisk together ranch dressing, pickle juice, chopped dill, and garlic powder. Refrigerate until serving.

In a mixing bowl, combine ground chicken and taco seasoning. Mix gently until combined. Divide into 8 equal portions and roll loosely into balls.

Heat a large cast iron skillet or griddle over medium-high heat. Lightly brush with olive oil.

Place chicken balls onto the hot skillet. Immediately place a tortilla on top of each ball.

Using a heavy spatula or burger press, smash the tortilla down flat, spreading the chicken underneath to the edges of the tortilla.

Cook for 3-4 minutes undisturbed until the chicken forms a deep brown crust.

Flip the tacos. Sprinkle shredded cheddar cheese around the edges of the tortilla on the hot pan to create a crispy skirt, and some inside the taco.

Cook for 1-2 minutes until cheese is crispy and bubbling and tortilla is toasted.

Remove from heat. Top with shredded lettuce, pickle slices, and a generous drizzle of the prepared dill pickle ranch.