Prepare the Creamy Cilantro Sauce:
Combine the fresh cilantro, garlic clove, mayonnaise, cottage cheese, and vinegar in a food processor and blend until well combined. Place the sauce in the fridge to thicken and allow the flavors to meld for at least 30 minutes. Alternatively, you can finely chop the cilantro and mix everything by hand. Season with salt and pepper to taste.
Make the Chicken Zucchini Poppers:
Grate the zucchini using a cheese grater into small pieces. Place the grated zucchini on a paper towel, sprinkle with a pinch of kosher salt, and squeeze out the excess moisture. In a large bowl, combine the zucchini with ground chicken, minced garlic, chopped chives, ½ teaspoon kosher salt, and a sprinkle of black pepper. Mix until well combined.
Form the mixture into 3-inch patties; you should get about 6 patties.
Heat oil in a large nonstick or cast iron skillet over medium heat. Cook the chicken patties for about 4 minutes on each side, until browned and cooked through. If the patties are browning too quickly but aren’t fully cooked, transfer them to a 350°F oven for an additional 2 minutes.
Serve the poppers warm with the creamy cilantro sauce on the side, or top each popper with a spoonful of the sauce.