Begin by grating 1 medium zucchini and place into a clean paper towel, squeezing tightly to remove excess moisture. Set aside.

In a large mixing bowl, combine the squeezed zucchini with 1 pound of ground chicken, 2 sliced green onions, a handful of minced cilantro, and 2 cloves of minced garlic. Season with salt, pepper, and optional cumin. Mix thoroughly.

Shape the mixture into small balls or oval patties, about golf ball size, aiming for 20 to 24 poppers total. Lay them on a parchment-lined tray.

Heat oil in a skillet over medium heat. Pan-fry the poppers for 5 to 6 minutes on each side until golden brown and crispy, or bake at 400°F for 15 to 20 minutes.

Serve warm, pairing with dips such as guacamole or salsa.