In a medium bowl, combine lean ground chicken with garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly until evenly incorporated.

Divide the mixture into 8 equal portions and shape each into a ball, approximately 2 ounces.

Preheat a large non-stick skillet over medium-high heat for about 2 minutes. Coat the skillet with extra virgin olive oil.

Place 2-3 chicken balls in the skillet and lay a flour tortilla on top of each.

Press down firmly on each tortilla with a spatula, flattening the chicken ball and ensuring it covers the edges.

Let cook undisturbed for 3-4 minutes to form a golden brown crust. Flip and cook the tortilla side for another 30 seconds.

In a separate bowl, add shredded romaine lettuce and drizzle Caesar dressing over it. Toss gently until coated.

Remove cooked tacos from the skillet, top with the dressed lettuce, shaved Parmesan, and crushed croutons. Serve immediately.