Grate one medium zucchini, sprinkle with kosher salt, and squeeze out excess moisture. Set aside.

In a large mixing bowl, combine the drained zucchini, ground chicken, minced garlic, and chopped chives. Season with salt and pepper to taste and mix until well incorporated. Form into small patties.

In a food processor, blend cilantro, minced garlic, mayonnaise, cottage cheese, and vinegar until smooth. Refrigerate.

Heat oil in a nonstick skillet over medium-high heat. Cook patties for about 4 minutes on each side, or until golden brown and cooked through.

Remove from skillet, let drain on paper towel, and serve warm with creamy cilantro sauce.