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Lay the cucumbers on a chopping board. Using the side of a wide knife or a rolling pin, gently smack the cucumbers until they break apart. (Be careful otherwise they will fly off the board.) Tear or cut into bite-sized pieces.
Place the smashed cucumbers in a colander and sprinkle with a pinch or two of sea salt. Allow to sit for 10 minutes to draw out any excess water.
Meanwhile, combine the Greek yoghurt, coriander, garlic and sea salt in a bowl. Stir to combine. Season with lots of black pepper (or to your liking). Taste and check seasonings, adjusting salt if needed.
Drain off any moisture from the cucumbers and pat dry with paper towel or a clean tea towel.
To serve, spread the yoghurt onto a large serving dish. Place the cucumbers on top and drizzle with the chilli crisp. Scatter with coriander leaves and serve with sourdough or flatbread.