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Place an oven rack on the top position in the oven. Place a large sheet pan on the rack to preheat.
Heat the oven to 425°F.
Make the meatballs: To a medium bowl, add the fennel, coriander, paprika, cayenne, sun-dried tomatoes, garlic, a big pinch of salt, black pepper and chicken. Add a tablespoon of sun-dried tomato oil if you have any. Stir until combined. The mixture can be made up to 2 days ahead of cooking.
Divide the mixture into 8 to 10 meatballs and roll to form a rough sphere.
Prep the zucchini: Add the zucchini to a bowl. Season with salt, pepper and 2 tablespoons of olive oil. Toss to evenly coat.
Carefully remove the sheet pan from the oven. Brush a light drizzle of olive oil on the pan. Arrange the meatballs in the middle of the pan 2 inches/5 cm away from each other. Arrange the zucchini around the meatballs, in an even layer.
Transfer the pan to the oven and bake for 20 minutes.
Meanwhile, add all the sauce ingredients to a blender. Blend until smooth.