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Cut the cucumbers in half lengthwise and place cut side down on to a cutting board.
Use a mallet or rolling pin and smash the cucumber along its length.
Discard any seeds that pop out and then cut the cucumber into bite sized pieces.
Toss the cucumber pieces with ¼ tsp salt and place in a fine meshed sieve, set over a bowl, to drain. Let the cucumber sit for 10min.
In a large bowl, whisk together ginger, chili-garlic paste, rice vinegar, canola, soy and sesame oil.
Add in the cucumbers, cilantro, mint and shredded chicken and stir everything together.
Spoon the salad out on to a platter and garnish with chopped peanuts if using.