In a medium mixing bowl, combine ground chicken, garlic powder, onion powder, salt, and black pepper until evenly incorporated.

Divide the seasoned chicken into 8 equal-sized balls (approximately 2 ounces each).

Heat a large non-stick skillet or flat-top griddle over medium-high heat and lightly coat with olive oil.

Place 2-3 chicken balls on the skillet, leaving ample space between them.

Place a tortilla directly on top of each chicken ball.

Using a heavy burger press or large spatula, press down firmly on the tortilla until the chicken is flattened into a thin layer reaching the edges of the tortilla.

Cook for 3 to 4 minutes without moving, until the chicken is fully cooked and develops a golden-brown crust.

Flip the taco and cook on the tortilla side for 30 seconds to crisp slightly, then remove from heat.

In a separate bowl, toss the shredded romaine lettuce with the Caesar dressing until coated.

Top each hot chicken taco with the dressed romaine, shaved parmesan, and crushed croutons before serving.