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Place onions in a small bowl of ice water; let soak 15 minutes.
Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.
In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and ¼ teaspoon salt.
Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl. Drain onions and add to bowl, along with dressing, dill, and chives. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.
Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.