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Heat the sesame oil and neutral oil in a saucepan or small skillet over medium heat for about 3 to 5 minutes.
You can either pour the hot oil over the chopped green onions, garlic, salt, sugar, your choice of sauce, and black pepper mixture in a heatproof bowl or add the green onions mixture into the oil. Stir well and set aside.
Trim the end of the cucumber and cut one side at a 45-degree angle, only ¾ way down. Flip the cucumber over and cut at a straight/90-degree only ¾ way down. Be careful not to slice all the way through the cucumber. You could place the cucumber between two wooden chopsticks to guide not to cut through.
Sprinkle salt on the cucumbers and massage it into them. Let it sit for 5 minutes and rinse under cold water. Let it drain completely. If needed, tap dry with a paper towel. You can skip this step and just use fresh crunch cucumbers.
Combine the cucumber with 2 to 3 tbsp chili oil and lemon juice or vinegar. Gently mix. Garnish with some sesame seeds and enjoy!