In a mixing bowl, combine the ground chicken with garlic powder, salt, and black pepper. Mix thoroughly until the chicken is evenly seasoned, about 1-2 minutes.

Take the small flour tortillas and lay them flat. Evenly spread a thin layer of the seasoned chicken mixture onto the back of each tortilla.

Preheat a skillet over medium-high heat and add a drizzle of avocado oil. Allow the oil to heat for 1-2 minutes until it shimmers.

Carefully place the tortillas, chicken side down, in the skillet. Cook for 2-3 minutes until the chicken is golden brown and cooked through.

Using a spatula, gently flip the tortillas to cook the other side for an additional 1-2 minutes until golden.

Once both sides are crispy, remove the tacos from the skillet. Top each with romaine lettuce, Caesar dressing, Parmesan cheese, and bacon bits.

Fold each taco in half and serve immediately while they're still warm and crispy.