Slice the zucchini into ½-inch thick rounds. Pat dry any moisture on the surface and set aside.

In a mixing bowl, add minced chicken, minced onion, minced carrot, corn, garlic powder, salt and black pepper, and mix until well combined.

Place panko breadcrumbs in a shallow bowl. Take a small handful of the chicken mixture (about the size of a ping-pong ball) and roll it into a ball. Gently coat the ball in breadcrumbs, ensuring it is evenly covered. Repeat for the remaining mixture, you should get approximately 15 patties. Set aside.

To cook zucchini and chicken patties, heat olive oil in a pan over medium-low heat and grease the pan evenly. Cook the zucchini slices on both sides until a light crust forms on the surface. Remove the zucchini from the pan and set aside.

In the same pan, add more oil, and set the heat to medium-high. Place chicken patties in the pan and cook undisturbed. Place the chicken patties in the pan and cook undisturbed. Gently press each patty to flatten them a little. Cook for 2-3minutes. Flip the patties and cook for another 2–3 minutes until golden brown and cooked through. Remove from the pan.

Layer the sliders in the following order: a yellow zucchini slice, a lettuce leaf, a chicken patty, a cheese slice, and another green zucchini slice on top. Orders are changeable. 

Serve immediately and enjoy!