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Preheat the oven to 425°F, if your oven has a convection option, use that. Line 2 baking sheets with parchment paper and spray with avocado oil.
Set up a food processor with the grater attachment, grate the zucchini, onion, and sweet potato, then change the attachment to the regular blade. Add the dill and pulse a couple of times, avoid overprocessing. Transfer the chopped veggies to a fine colander and allow to drain for 10 minutes.
Add the egg, almond flour, tahini (or avocado oil if using), ground chicken, salt, and pepper to a large bowl along with the vegetables. Mix until well combined.
Using an ice cream scoop, scoop the chicken mixture onto the baking sheets to make 24 patties. Press each scoop down using a spatula to flatten slightly (this will help them to cook more evenly). Transfer to the oven and bake for 25 minutes, flipping once halfway through.
Serve with your choice of dipping sauce. Hummus, tahini, or tzatziki are some great options that pair perfectly with these chicken patties.