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Begin by grating zucchini into a bowl lined with a cheesecloth, then squeeze out any excess liquid.
Grate a carrot and add it to the bowl, along with minced chicken. Season the mixture with onion powder, garlic powder, dried parsley, dried dill, smoked paprika, red pepper flakes, fresh sage, white pepper, black pepper, and salt.
Whisk an egg and add it to the mixture, along with panko breadcrumbs. Mix everything together thoroughly until well combined.
Take small portions of the chicken mixture and shape them into small circular patties. Place the patties on a tray lined with parchment paper, then freeze for 20-30 minutes to firm up.
To cook, heat ghee or a neutral oil in a pan on medium/medium-high heat. Cook the patties for 4-6 minutes per side until an internal temperature of 165 °F is reached.
Optionally brush the patties with melted butter to keep them moist and juicy.