In a mixing bowl, combine the ground chicken, ranch seasoning powder, diced pickles, and pickle brine until well incorporated.

Form the chicken mixture into 8 equal-sized balls, approximately 2 ounces each.

Preheat a cast-iron skillet or flat-top griddle over medium-high heat and lightly grease with oil or cooking spray.

Place a chicken ball on the hot griddle and immediately top with a tortilla.

Using a heavy spatula or burger press, smash the tortilla down firmly until the chicken layer is very thin and reaches the edges of the tortilla.

Cook for 3 to 4 minutes without moving, until the chicken is fully cooked and browned. Flip the taco and toast the tortilla side for 30 seconds, then remove from the pan.

Clear any debris from the griddle and sprinkle 1/4 cup of shredded cheese in a circle slightly larger than the taco.

Once the cheese begins to bubble and melt, place the taco chicken-side down onto the melting cheese.

Cook for 1 to 2 minutes until the cheese forms a golden-brown, crispy lace around the edges. Use a spatula to lift the taco and the attached cheese lace from the pan.

Repeat for the remaining tacos and serve topped with ranch dressing, sliced pickles, and fresh dill.