In medium bowl, combine ground chicken, green onions, zucchini, carrot, chili powder, cumin, ground red pepper, and 3/4 teaspoon salt just until blended but not over mixed.
On waxed paper, shape mixture into four 3 1/2-inch round patties, pressing firmly; set aside.
In 1-quart saucepan, over medium heat, heat beans, mustard, and molasses to boiling.
Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot but not smoking. Add patties to hot skillet and cook 5 minutes. Turn patties and cook until no longer pink inside (internal temperature should reach 165 degrees F).
Top bottom half of each roll with lettuce, then with a patty; add tomato slice and dollop of mustard if you like. Replace top half of rolls. Serve with 3-bean salad.