Grate the zucchini, sprinkle with kosher salt, let sit for 5 minutes, then squeeze out excess moisture.

Combine grated zucchini with ground chicken, minced garlic, chopped chives, black pepper, and additional salt in a bowl.

Shape the mixture into 6 small, round patties, each about 1 inch thick.

Blend fresh cilantro, garlic, mayonnaise, cottage cheese, and white vinegar in a food processor until smooth.

Heat a nonstick skillet over medium-high heat, add oil, and cook the chicken patties for about 4 minutes on one side.

Flip patties and cook the other side for another 4 minutes, until golden brown and cooked through.

Serve warm with the creamy cilantro sauce.