Shred 2 1/2 cups of zucchini with a box grater. Squeeze the juices out and place them into a large bowl.
Place the ground chicken, egg, pressed garlic, salt, black pepper, smoked paprika, and cayenne pepper into the bowl of shredded zucchini. Mix until all ingredients are well incorporated.
In a skillet, pour enough avocado oil to cover the entire surface of the pan. Bring the heat to medium-high heat. Tip: you can use any kind of high smoke point oil like vegetable, calona, or corn oil.
Scoop the zucchini and chicken mixture using a large trigger release cookie scoop and place it into the hot oil. Cook each side for about 3-4 minutes or until golden brown. Serve warm with ranch or sour cream.