In a medium bowl, thoroughly combine the ground chicken, garlic powder, dried oregano, sea salt, and black pepper. Divide the seasoned meat into 8 equal portions.

Take one portion of chicken and press it directly onto a flour tortilla, spreading it into a thin, even layer that covers the surface all the way to the edges.

Heat half of the olive oil in a large skillet over medium-high heat. Place two or three tortillas meat-side down into the hot skillet. Press down firmly with a heavy spatula and sear until the chicken is deeply browned and cooked through.

Flip the tacos so the tortilla side is down. Cook for an additional 1 to 2 minutes until the underside of the tortilla becomes golden-brown and crisp. Remove from heat and repeat with the remaining oil, chicken, and tortillas.

While the tacos rest briefly, toss the shredded romaine lettuce with the Caesar dressing in a mixing bowl until evenly coated.

Top each warm, smashed chicken taco with a generous handful of the dressed Caesar salad. Garnish evenly with Parmesan cheese and crushed croutons, then serve immediately.