Begin by grating about 1½ cups of zucchini and transferring it to a clean paper towel. Sprinkle with kosher salt and gently squeeze the zucchini to remove excess moisture. Set aside.

In a large mixing bowl, combine the ground chicken, squeezed zucchini, minced garlic, chopped chives, kosher salt, and black pepper. Mix until well incorporated. Shape into six compact patties.

While the poppers are resting, prepare the creamy cilantro sauce by blending cilantro, garlic, mayonnaise, cottage cheese, vinegar, and a pinch of salt until smooth. Refrigerate for at least 30 minutes.

Heat 1-2 tablespoons of oil in a non-stick pan over medium-high heat. Place the patties in the pan and cook for about 4 minutes on each side until golden brown and cooked through.

Transfer the cooked Chicken Zucchini Poppers to a serving platter. Serve warm with the chilled cilantro sauce for dipping.