Prepare the zucchini by grating 1-2 medium zucchinis into a bowl, sprinkle with ½ tsp salt, and let rest on paper towels for 10 minutes. Squeeze out excess moisture.

In a mixing bowl, combine squeezed zucchini, 1 lb ground chicken, 3-4 minced garlic cloves, 2 tbsp chopped chives, ½ tsp kosher salt, and ¼ tsp black pepper. Mix thoroughly, then form small patties.

To make the sauce, blend 1 cup cilantro, 3-4 cloves garlic, ⅓ cup mayonnaise, 1 tbsp cottage cheese, and 1 tbsp distilled white vinegar until smooth. Refrigerate for 30 minutes.

Heat 1-2 tbsp oil in a nonstick skillet over medium-high heat. Cook patties for about 4 minutes on each side until golden brown. Ensure an internal temperature of 165°F.

Remove poppers to a plate lined with paper towels to absorb excess oil. Serve warm with the creamy cilantro sauce.