Prepare the Dill Pickle Ranch Sauce

• In a small bowl, whisk together the ranch dressing, pickle juice, sour cream, dried dill, garlic powder, and chopped pickles.
• Season with a little black pepper.
• Cover and refrigerate while preparing the tacos to allow the flavors to blend.

Season the Ground Chicken

• Place the ground chicken in a mixing bowl.
• Add the garlic powder, onion powder, smoked paprika, dried dill, salt, and black pepper.
• Mix gently until the seasonings are evenly distributed.

Smash the Chicken onto the Tortillas

• Divide the seasoned ground chicken into 8 equal portions.
• Spread a thin, even layer of chicken over one side of each tortilla, pressing it firmly to cover most of the surface.
• Keep the chicken layer relatively thin so it cooks evenly and becomes nicely browned.

Cook Until Crispy

• Heat a large nonstick skillet or griddle over medium heat and lightly coat it with olive oil.
• Place a tortilla in the skillet with the chicken side facing down.
• Press gently with a spatula and cook for about 4–5 minutes, until the chicken is browned and cooked through.
• Flip the tortilla so the plain side faces down.
• Sprinkle shredded cheddar over the chicken and cook for another 1–2 minutes, until the cheese melts and the tortilla becomes golden and crisp.
• Check that the chicken reaches an internal temperature of165°F (74°C).
• Repeat with the remaining tortillas, adding a little oil as needed.

Add the Toppings

• Transfer the cooked tacos to a serving plate.
• Top with shredded lettuce, chopped dill pickles, and diced red onion.
• Drizzle generously with the chilled dill pickle ranch sauce.
• Finish with fresh dill for extra flavor.