Begin by mincing the garlic and chopping the green onions. Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the garlic and green onions, sautéing for about 2 minutes until fragrant but not browned.

Thaw the frozen spinach completely, squeeze out excess moisture, and finely mince the drained spinach.

In a large mixing bowl, combine the sautéed garlic and green onions with the ground chicken, minced spinach, chopped fresh herbs, crumbled feta cheese, and sea salt, mixing until well incorporated.

Preheat your grill or a skillet over medium heat. Lightly grease the grill grates or skillet with coconut oil. Cook the patties for about 6-7 minutes per side, flipping when golden brown. Check for doneness with a meat thermometer (internal temperature of 160°F / 70°C).

Prepare the tzatziki by peeling and grating the cucumber, sprinkling with salt and letting it sit to drain. Mash garlic and combine it with Greek yogurt, lemon juice, and drained cucumber. Mix well and chill in the refrigerator for 2-3 hours.

Serve the burgers hot on a bun or pita and generously top each with the creamy tzatziki.