In a medium bowl, combine the ground chicken, garlic powder, onion powder, 0.5 teaspoon kosher salt, and black pepper until evenly incorporated.

Divide the ground chicken mixture into 8 equal portions. Press each portion directly onto one side of each tortilla, spreading it in an even, thin layer all the way to the edges.

In a separate bowl, toss the shredded romaine lettuce with the Caesar dressing, fresh lemon juice, remaining 0.3 teaspoon salt, and half of the grated Parmesan cheese until evenly coated.

Heat a heavy skillet or flat-top griddle over medium-high heat and brush lightly with olive oil. Place the tacos meat-side down into the hot pan and press firmly with a sturdy spatula.

Cook undisturbed for 3 to 4 minutes until the chicken is browned and fully cooked through. Flip the tacos tortilla-side down, sprinkle the remaining Parmesan over the hot meat, and cook for 1 to 2 minutes until the tortilla bottom is golden and crisp.

Transfer the warm tacos to a platter, immediately pile each taco with a generous portion of the dressed Caesar salad, and serve right away.