In a bowl, combine the ground chicken with the garlic powder, onion powder, oregano, salt, and black pepper. Divide the mixture into 8 equal portions.
1 lb ground chicken, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ¼ tsp salt, 1 pinch black pepper
In a small bowl, stir together the Greek yogurt, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, garlic, olive oil, and black pepper. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
½ cup Greek yogurt, 2 tbsp Parmesan cheese, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 clove garlic, 1 tbsp extra-virgin olive oil, 1 pinch black pepper, 1 tbsp water
Spread one portion of the chicken mixture in a thin, even layer over one side of each tortilla, pressing it all the way toward the edges.
8 small tortillas
Heat a small amount of olive oil in a large skillet over medium-high heat. Working in batches, place the tortillas chicken-side down in the skillet. Cook for 3–4 minutes, until the chicken is golden and cooked through.
1 tbsp extra-virgin olive oil
Flip and cook the tortilla side for 1–2 minutes, until lightly crisp. Repeat with the remaining tacos.
Toss the romaine with the Caesar dressing and Parmesan cheese.
4 cups romaine lettuce, ¼ cup Parmesan cheese
Top each smash taco with the Caesar salad and an extra sprinkle of Parmesan. Fold and serve immediately.