Preheat the oven to 400 F and line a large baking sheet with parchment paper.

Using a food processor with a shredder attachment (or box grater) and shred the zucchini and sweet potato. Transfer the shredded vegetables to a bowl and lightly salt. Allow to sit for 5 minutes. Use a clean kitchen towel or nut milk bag to squeeze out the excess water.

Add the ground chicken to the bowl along with the coconut flour, avocado oil, and seasonings. Mix to combine.

Form into oblong chicken nuggets and evenly space on the baking sheet.

Transfer to the oven and bake for 15 minutes. Remove from the oven and carefully flip. Bake for another 13-15 minutes or until crisped to your liking and cooked through to 165 F.

Serve with a side of a dip of your choice!