In a mixing bowl, combine the ground chicken with garlic powder, salt, and black pepper. Mix until well combined and set aside.

Take the small flour tortillas and lay them flat. Spread a thin layer of the seasoned chicken mixture evenly on the back.

Heat a large skillet over medium-high heat and add a drizzle of avocado oil. Heat for about 1-2 minutes.

Carefully place the tortillas, chicken side down, into the skillet. Cook for 2-3 minutes, pressing lightly with a spatula.

Flip the tortillas to crisp the other side for about 1-2 minutes until golden brown.

Remove the tacos and top with chopped romaine, Caesar dressing, grated parmesan, and bacon bits.

Fold each taco in half carefully and serve immediately.