Prepare the Chicken Zucchini Mixture : Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture to avoid watery poppers. In a large mixing bowl, combine the ground chicken, shredded zucchini, minced garlic, chopped chives, kosher salt, and black pepper.

Form the Poppers : Using your hands or a small scoop, form the mixture into small balls (about 1½ inches in diameter). Place them on a plate.

Cook the Poppers : Heat 1-2 tablespoons of oil in a large skillet over medium heat. Once hot, add the poppers in a single layer, making sure not to overcrowd the pan. Cook the poppers for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil if needed.

Prepare the Creamy Cilantro Sauce : In a food processor or blender, combine the fresh cilantro leaves, garlic, mayonnaise, cottage cheese, and white vinegar. Blend until smooth and creamy, adjusting garlic to taste.

Serve and Enjoy : Serve the warm chicken zucchini poppers with a side of creamy cilantro sauce for dipping. Garnish with extra chives or cilantro if desired.