Cut each zucchini length-wise in half. Using a spoon ( a grapefruit spoon if you have one ), scoop out the inside of the zucchini so that about ¼" remains around the sides, making a boat.
In a medium pan brought to temperature over medium heat, add the ¼ cup of butter. Once the butter is melted, add the ground chicken to the pan and stir to break up the meat. Cook the chicken for approximately 5 minutes, stirring frequently so that there are no large chunks of chicken.
Add the honey and Sriracha to the pan. Stir well to combine and coat the ground chicken. Cook over medium heat 8 - 10 minutes, until the sauce thickens.
Grease a rimmed baking sheet or Pyrex-style pan. Place the raw zucchini boats cut side up on the pan. Split the chicken mixture between the boats. I like to fill each boat until the meat is JUST poking up above the edge of the zucchini boat - this means you might have leftover chicken. Split the shredded cheese evenly on top of each chicken-filled boat.
Cover the pan tightly with foil. Bake for 30 - 35 minutes, or until zucchini is softened and cheese is melted. Garnish with jalapeños, greek yogurt, and a drizzle of sriracha.
Do not leave out the butter! It is what thickens the sauce. Without it, the sauce will be runny.