In a bowl, mix mayonnaise, sour cream, chopped pickles, pickle juice, fresh dill, garlic powder, and onion powder to make the dressing. Set aside half for drizzling.

Toss the shredded cabbage with the remaining half of the dressing in a bowl. Place in the fridge.

In another bowl, mix ground chicken and taco seasoning. Divide and roll into 8 small equal-sized balls.

Heat a skillet over medium-high heat with a little oil. Place a chicken ball in the pan and immediately put a tortilla on top of it.

Use a heavy spatula to press down firmly on the tortilla, smashing the chicken flat until it spreads to the edges of the tortilla.

Cook for 3-4 minutes until the chicken has a dark, crispy crust. Use a thin spatula to scrape under the chicken and flip the whole taco over.

Sprinkle about 2 tablespoons of shredded cheese directly onto the pan and slide the taco (tortilla side down) over the melting cheese. Cook 1-2 minutes until the cheese is crispy and fused to the tortilla.

Remove from pan and fold into a taco shape. Repeat with remaining ingredients.

Assemble by filling the warm tacos with the dressed cabbage slaw, crumbling cotija cheese on top, and drizzling heavily with the reserved dill pickle ranch sauce.