Mix the buffalo chicken topping. Add the ground chicken to a mixing bowl, along with ¼ cup of buffalo hot sauce, ¼ cup crumbled blue cheese, the crushed garlic, salt, and a good grind of black pepper. Mix well to combine.

Make the slaw. Mix the shredded white cabbage with the sliced scallions, then toss with 1 tablespoon of apple cider vinegar. Set aside for now.

Make the blue cheese ranch. Add ½ cup of Greek yogurt, 1 tablespoon of crumbled blue cheese, 2 teaspoons of ranch seasoning, the fresh chives, and 1 tablespoon of lemon juice to a small bowl. Mix well with a fork, mashing the blue cheese into the yogurt as you go. Taste, then season with a little salt or pepper if needed. If you'd like your sauce a little looser, mix in a splash of water.

Press the topping onto your tacos. Scoop up a heaped tablespoon of the buffalo chicken mixture, and press it onto a mini tortilla, using the back of your spoon to smooth it right to the edges. Try to keep the topping quite thin and even - this will help the chicken cook quickly and evenly. Repeat with the remaining mixture and tortillas.

Cook your tacos. Set a large frying pan or skillet (using non-stick will help with any possible sticking here) over high heat, then add a drizzle of olive oil. When nice and hot, place a topped taco, chicken side down, into the pan. Use a flat spatula or fish slice to really 'smash' the taco into the pan. This helps the topping stick to the tortilla and cook quickly. Cook for about 4 minutes, then flip the tortilla and cook for another 30 seconds. The chicken should look crispy and golden. Depending on the size of your pan, you should be able to cook a few tacos at once.

Top the tacos and serve. Drizzle the cooked tacos with the blue cheese ranch sauce, then pile on the crunchy slaw. Finish with extra chives and a little more hot sauce or blue cheese if you like. Enjoy while lovely and hot.