In a bowl, season the chicken breasts with garlic powder, onion powder, salt, and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until cooked through and golden brown.

Once cooked, remove the chicken from the skillet and let it rest for a few minutes before smashing it with a fork.

In a small bowl, mix together the ranch dressing, finely chopped dill pickles, and dill until well combined.

In the same skillet used for the chicken, reduce heat to medium and add a small amount of shredded cheddar cheese in a circle shape. Cook for 2-3 minutes until the cheese melts and edges are crispy.

Remove the crispy cheese from the skillet and set aside. Repeat with remaining cheese.

Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

Spread a generous amount of the dill pickle ranch sauce on each tortilla.

Add a portion of smashed chicken on top of the sauce, followed by shredded lettuce and diced tomatoes.

Top each taco with a piece of crispy cheese.

Serve the tacos immediately while the cheese is crispy.