In a large bowl, combine shredded cabbage, grated carrots, ranch dressing, and dill relish. Toss together until evenly coated, cover with plastic wrap, and refrigerate for about 10 minutes.

In another mixing bowl, combine ground chicken and buffalo wing sauce, followed by garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently until just combined.

Place a non-stick skillet on medium-high heat, adding a light coating of cooking spray or oil. Preheat for about 2-3 minutes.

Divide the chicken mixture into golf ball-sized pieces. Place the balls onto the hot skillet, leaving space in between, and gently smash into flat patties, about ¾-inch thick.

Cook the chicken patties for 3-4 minutes without moving them, until golden brown. Carefully flip them and cook for an additional 3-4 minutes until firm and fully cooked.

Warm tortillas on the skillet for about 30 seconds per side until soft and pliable.

Assemble the tacos by placing a chicken patty on each warmed tortilla, topping generously with the chilled ranch slaw, and drizzling extra buffalo sauce if desired.

Serve hot with additional toppings like avocado slices or crispy onions on the side.