In a medium bowl, whisk together the mayonnaise, yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated garlic, and salt until smooth.

Reserve half of the dressing for dipping. Thin the reserved portion with 1 to 2 tablespoons of water until it reaches your desired consistency.

In another bowl, toss the shredded romaine, sliced pepperoncini, Parmesan cheese, and half of the Caesar dressing until evenly coated.

Season the ground chicken with the aglio olio seasoning, salt, and black pepper, mixing until just combined.

Lay the tortillas flat on a cutting board. Spread a thin, even layer of the chicken mixture over one side of each tortilla, pressing it all the way to the edges.

Heat a thin layer of avocado oil in a large skillet over medium heat.

Place each tortilla chicken-side down into the hot skillet. Press gently with a spatula for 15 to 30 seconds to create a crispy crust.

Continue cooking for 2 to 3 minutes until the chicken is browned and fully cooked.

Flip the tortillas and cook for another minute until the tortilla becomes lightly crisp.

Fold each Chicken Caesar Smash Taco in half while still warm.

Fill with the prepared Caesar salad and serve immediately with the reserved Caesar sauce for dipping.