In a large bowl, combine shredded cabbage, grated carrots, ranch dressing, and dill relish. Mix everything together until well-coated, creating a vibrant slaw. Cover the bowl with plastic wrap and let it chill in the refrigerator for about 10 minutes.

In another bowl, add ground chicken along with buffalo wing sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Use your hands or a spatula to gently blend everything until just combined, ensuring not to overmix.

Place a griddle or non-stick skillet over medium-high heat. Allow the pan to warm up for about 2-3 minutes. Once hot, lightly coat the surface with cooking spray or a drizzle of oil.

Shape the chicken mixture into small balls, roughly the size of golf balls. Place each ball onto a tortilla and using a spatula, firmly smash them down to create flat patties. Cook for 3-4 minutes until they are golden brown and cooked through.

Take the remaining tortillas and lightly oil each side. In the same skillet, warm them for about 30 seconds on each side until soft and pliable.

On each warm tortilla, place a freshly cooked chicken patty. Generously top it with the cool ranch slaw. Drizzle more ranch dressing or buffalo sauce over the top before folding the tacos.

Serve your Buffalo Chicken Smash Burger Tacos while they are still warm for the best taste and texture.