In a large bowl, combine the shredded cabbage, grated carrots, ranch dressing, and dill relish. Toss everything together until well mixed. Cover the bowl and place it in the fridge to chill.

In another bowl, mix the ground chicken with buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Combine gently but thoroughly.

Heat your griddle or large pan over medium-high heat. Add oil or cooking spray to prevent sticking.

Form the chicken mixture into loose balls and place each ball onto the tortillas in the heated pan. Use a spatula to press down firmly until flat.

Cook for about 3-4 minutes until golden-brown crust forms. Flip the burgers when cooked through.

After flipping, lower the heat and brush oil on the tortilla side facing down. Let them get soft or crisp them up.

Assemble by taking the warm tortillas with chicken smash burgers and adding the chilled slaw mixture on top. Optionally drizzle with ranch sauce or extra buffalo sauce before folding.