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Thinly slice the cucumbers lengthwise into ribbons. I use my mandoline for this, and I stop when I get to the seeds. (To not be wasteful, I slice up the leftover seedy rectangle, salt it, and eat it as a snack.) You can also use a peeler if you press down hard enough. Or simply slice with a knife as thinly as possible — once you salt them, they will soften.
Place the ribbons in a colander, sprinkle with ½ teaspoon kosher salt, and leave to drain over a plate or in the sink for about 15 minutes—you just want them to soften/relax a bit. Toss every five minutes or so.
Meanwhile, make the yogurt sauce: stir together the tahini, yogurt, lemon, maple syrup, water, and remaining ¼ teaspoon salt. Taste. Add more salt if necessary.
Smear a plate with ¼ cup of the sauce (or more—see photo for reference). Top with the wilted, ribbony cucumber slices. Season as you wish with za’atar, sesame seeds, sea salt, or all three.