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Trim the cucumbers and cut them into ½-inch thick pieces. Place in a small bowl. Sprinkle with Kosher salt and toss well to coat. Allow to sit at room temperature for about 20 minutes.
For the marinade, in a small bowl add the rice vinegar, mirin, honey, canola oil, sesame oil chili garlic sauce, and salt. Mix well and set aside.
When the cucumbers are done marinating, rinse off the salt mixture and pat dry. Place the dried cucumbers into a gallon-size ziplock. Pour the marinade over the cucumbers. Seal the bag and gently shake to mix. Lay the bag on its side and place it in the refrigerator to marinate for at least 4 hours.
To serve, taste and adjust the seasoning with salt and garlic chili sauce as needed. Arrange the cucumbers on a serving plate and drizzle with some additional marinade. Serve cold.