1. In a small bowl, add the dairy-free yogurt, dairy-free sour cream, 2 minced garlic cloves, cucumber, dill, white wine vinegar, and ½ teaspoon sea salt. Mix everything to combine and set aside while preparing the chicken patties.
2. In a large bowl, add the ground chicken, sun-dried tomatoes, kalamata olives, red onion, basil, oregano, 6 minced garlic cloves, 1 teaspoon sea salt, and pepper. Mix everything thoroughly.
3. Use a spring-loaded large ice cream scoop to form balls of the chicken mixture and place them on a piece of wax paper. Use a rubber spatula to flatten the balls into patties.
4. Grill the patties for about 3-5 minutes on each side. The chicken should be cooked and no longer pink when done.
5. Serve the chicken patties with the tzatziki, leaf lettuce, diced tomatoes, and cucumbers.

*The chicken mixture may be sticky. To keep it from sticking to the rubber spatula, spray the spatula with avocado oil before using it to flatten the mixture into patties.

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