Season the chicken thighs on both sides with salt, black pepper, paprika, and garlic powder.
Preheat the air fryer to 375°F (Air Crisp). Place the seasoned thighs in the air fryer basket in a single layer and cook for 12 minutes, or until cooked through.
Let the chicken cool slightly, then cut into small pieces or shred with forks and transfer to a mixing bowl.
In a blender or food processor, combine the cottage cheese, Frank's RedHot Sauce, and the dry ranch seasoning packet; blend until smooth to make the buffalo-cottage sauce.
Toss the chopped chicken with the blended cottage cheese sauce until evenly coated.
Warm each tortilla briefly (in a dry skillet or microwave) and divide the chicken mixture among the tortillas. Top each with shredded mozzarella.
Fold each tortilla into a burrito. Heat a large skillet over medium-high heat and brown each burrito on both sides until the tortilla is golden and the cheese melts, about 1–2 minutes per side.
Serve the burritos immediately.
