Begin by grating the zucchini over a clean kitchen towel or paper towels. Sprinkle with kosher salt and let sit for about 10 minutes to draw out moisture, then squeeze firmly to remove excess liquid.

In a large mixing bowl, combine the squeezed zucchini, ground chicken, minced garlic, chopped chives, kosher salt, and black pepper. Mix thoroughly and shape into 6 patties.

For the sauce, combine cilantro, garlic, mayonnaise, cottage cheese, and vinegar in a food processor. Blitz until smooth, then chill in the refrigerator for at least 30 minutes.

Heat oil in a non-stick skillet over medium-high heat. Cook the patties for approximately 4 minutes on each side or until golden and cooked through.

Serve warm with the creamy cilantro sauce for dipping.