Preheat the oven to 400 degrees F. Grease a muffin tin or line with paper cups and set aside.
Combine the Bisquick mix, milk, melted butter, eggs, garlic powder, salt, and black pepper in a large bowl and whisk together until smooth.
Fold in the shredded chicken, zucchini, cheese, and green onions. Make sure to mix gently so you don’t overwork the batter.
Scoop the batter into the prepared muffin cups, filling each cup to the top, as they will rise and spread during baking.
Bake for 20 to 25 minutes, or until the muffins are cooked through and lightly golden brown on top. You can test doneness by inserting a toothpick in the center; it should come out clean.
Let the muffins cool slightly before running a knife around the edges to loosen and remove from the tin. Drizzle the muffins with hot honey if desired (recommended), and enjoy warm!
