Preheat your oven to 375°F (190°C).

Slice the medium zucchinis into thin rounds, approximately 1/4 inch thick. Place the zucchini rounds in a colander to drain excess moisture.

In a large mixing bowl, combine the shredded cooked chicken, low-carb barbecue sauce, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until fully combined.

Arrange half of the zucchini slices on the bottom of a greased baking dish, overlapping them slightly. Press down gently.

Evenly spread the chicken mixture over the first layer of zucchini.

Cover the chicken layer with the remaining zucchini slices.

Sprinkle the shredded cheddar cheese generously over the top of the final zucchini layer.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes, then remove the foil and continue baking for an additional 15-20 minutes.

Let the casserole sit for about 10 minutes before slicing and serving.