Preheat your oven to 400°F (200°C). Gather all your ingredients while the oven heats.

Cut zucchinis in half lengthwise and scoop out the centers to create hollow shells. Brush with olive oil and place face down in a casserole dish.

Roast the zucchini in the oven for 15-20 minutes until tender but firm.

Combine honey, soy sauce, ketchup, rice vinegar, sesame oil, minced garlic, and red pepper flakes in a mixing bowl. Whisk until well blended.

In a large skillet, cook ground chicken over medium heat, breaking apart for about 6-9 minutes until no longer pink.

Pour the prepared sauce into the skillet with the chicken. Stir well and cook for an additional 2-3 minutes.

Remove from heat and fold in diced green onions and toasted sesame seeds.

Fill the roasted zucchini with the chicken mixture, packing it generously.