Grate the zucchini with a box grater. Place the shreds in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

In a large mixing bowl, combine the squeezed zucchini, ground chicken, green onions, almond flour, garlic powder, onion powder, oregano, salt, and pepper. Mix until evenly distributed.

Scoop about 2 tablespoons of mixture at a time and shape into small balls, then flatten gently into thick discs. You should get approximately 16 to 20 pieces.

Heat the olive oil in a large non-stick skillet over medium heat. Add the poppers in batches without overcrowding the pan.

Cook for 5 to 6 minutes per side, or until the outside is golden brown and the internal temperature reaches 165 F.

Remove from the pan and let the poppers rest on a plate for 5 minutes before serving.