Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the ground chicken, grated zucchini, eggs, Parmesan cheese, chopped green onions, minced garlic, almond flour, salt, black pepper, and paprika. Mix until all ingredients are well incorporated.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the chicken and zucchini mixture and form into a patty. Place the patty in the skillet. Repeat to form additional patties, cooking in batches if necessary to avoid overcrowding.
Cook the fritters for 5 to 7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F).
Add the remaining 1 tablespoon of olive oil to the skillet as needed for subsequent batches.
Transfer cooked fritters to a paper towel-lined plate to drain any excess oil.
Serve warm with your choice of dipping sauce or a side salad.