Begin by grating one medium zucchini into a bowl. Use a clean paper towel to squeeze out any excess moisture from the grated zucchini until it feels mostly dry—this will keep your Chicken Zucchini Poppers from becoming too watery. Set aside the drained zucchini while you gather the other ingredients.

In a large mixing bowl, combine the drained zucchini, 1 pound of ground chicken, 2 minced garlic cloves, 2 tablespoons of chopped chives, and a generous pinch of kosher salt and black pepper. Mix these ingredients thoroughly with your hands or a spatula until well incorporated. Once combined, form the mixture into 6 equal-sized patties, ensuring they're compact for even cooking.

For the creamy cilantro sauce, add 1 cup of fresh cilantro, 1 garlic clove, ½ cup of mayonnaise, ¼ cup of cottage cheese, and 1 tablespoon of distilled white vinegar into a food processor. Blend the mixture until it's smooth and creamy, then taste and adjust seasoning with salt and pepper to your liking. Transfer the sauce to a bowl and refrigerate it for at least 30 minutes to allow the flavors to meld.

Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Once the oil is shimmering, carefully add the formed patties to the pan, being sure not to overcrowd them. Cook each side for about 4 minutes or until they turn golden brown and develop a slight crispiness. To ensure they're cooked through, check that the internal temperature reaches at least 165°F.

Once cooked, transfer the Chicken Zucchini Poppers onto a plate lined with paper towels to absorb any excess oil. Serve these delightful poppers warm alongside your freshly prepared creamy cilantro sauce for dipping. Their savory flavor combined with the refreshing dip makes for an irresistible and healthy snack option!