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Rinse cucumbers and trim off the ends.
Optional “spiral cucumber” method: Place a cucumber between two chopsticks (or something similar) and slice diagonally on one side (10 o’clock and 4 o’clock), then flip and slice vertically on the other side (12 o’clock 6 o’clock). Repeat and then cut cucumbers in half. Or simply thinly slice the cucumbers.
Transfer the cucumber slices to a large bowl. Sprinkle 2 tsp salt over them and toss well. Place in fridge for 20 minutes to draw out water.
Place cucumbers in a colander and rinse thoroughly under cold water to remove excess salt, drain well, and set aside.
In a small bowl, whisk together soy sauce, minced garlic, rice vinegar, hot honey, chili oil, and sesame oil until well combined. Stir in sesame seeds and green onion.
Pour the dressing over the drained cucumbers. Toss gently to coat all pieces evenly.
Let the salad sit for a few minutes to allow flavors to mingle. Garnish with extra sesame seeds if desired. Serve chilled or at room temperature.