Add the fresh cilantro, garlic clove, mayonnaise, cottage cheese, and distilled white vinegar to a food processor.

Blend until all the ingredients are thoroughly combined and the sauce becomes smooth and creamy.

Alternatively, place the ingredients in a tall container and blend using an immersion blender.

Transfer the sauce to a covered container and refrigerate for at least 30 minutes. This allows the flavors to develop and helps the sauce thicken slightly.

Season with salt and black pepper to taste before serving.

Wash the zucchini thoroughly and trim the ends.

Using a box grater, shred the zucchini until you have approximately 1½ cups.

Place the shredded zucchini on a clean kitchen towel or several layers of paper towels.

Sprinkle with a small pinch of kosher salt and allow it to sit briefly.

Gather the towel around the zucchini and squeeze firmly to remove as much excess moisture as possible.

This step is essential for preventing the chicken mixture from becoming too wet.

Transfer the drained zucchini to a large mixing bowl.

Add the ground chicken, minced garlic, chopped chives, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.

Using clean hands or a spoon, gently mix everything until the ingredients are evenly distributed.

Avoid overmixing, as this can make the finished patties dense instead of tender.

Divide the chicken mixture into approximately 8–12 equal portions.

Shape each portion into a small patty about 2–3 inches wide.

Gently flatten each portion so that it resembles a slightly flattened meatball.

Try to keep the patties similar in thickness so they cook evenly.

If the mixture feels sticky, lightly dampen your hands with water before shaping.

Place a large skillet over medium-high heat.

Add 1–2 tablespoons of avocado oil or olive oil and allow it to heat until shimmering.

Carefully arrange the patties in the skillet, leaving a little space between each one.

Avoid overcrowding the pan, as this can prevent the patties from developing a golden crust.

Cook in batches if necessary.

Cook the patties for approximately 4 minutes on the first side, allowing the bottoms to develop a beautiful golden-brown color.

Carefully flip and cook for another 4 minutes.

If the patties are browning too quickly before the centers are fully cooked, reduce the heat to medium and cover the skillet for approximately 2 additional minutes.

The Chicken Zucchini Poppers are ready when the thickest part reaches an internal temperature of 165°F (74°C).

Transfer the cooked patties to a serving plate.

Serve warm with the chilled creamy cilantro sauce on the side, or spoon a little sauce over each popper.

Garnish with additional chopped chives or fresh cilantro if desired.

Enjoy immediately while the patties are warm and their edges are lightly crisp.