In a bowl, mix the ground chicken with the salt, black pepper, garlic powder, onion powder, cayenne, until evenly combined.
1 pound ground chicken, 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoons garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper
In a separate bowl, whisk together the mayonnaise, chopped pickles, ketchup, yellow mustard, pickle brine, smoked paprika, honey, garlic powder, salt, and black pepper until smooth. Set aside.
½ cup mayonnaise, ¼ cup pickles, 2 tablespoons ketchup, 2 teaspoons yellow mustard, 2 ½ tablespoons pickle brine, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper, ½ teaspoon honey
Divide the chicken mixture into 12 equal portions. Spread one portion in a thin, even layer over one side of each street taco tortilla, almost to the edges.
12 taco flour tortillas
Heat a little of the oil in a large skillet or griddle over medium heat. Working in batches, place the tortillas chicken side down and press them flat with a large spatula so they cook evenly. Cook for 3 to 4 minutes, until the chicken is cooked through and golden brown.
3 tablespoons olive oil
Flip the tacos and put a half slice of cheese on each chicken patty. Cook for another 30 to 60 seconds, until the cheese melts and the tortilla is crispy.
12 slices cheddar
Remove from the pan and spread generously with the Big Mac sauce. Top with shredded lettuce and 2 pickle slices. Serve immediately.
2 cups iceberg lettuce, 20-30 pickle slices
