Begin by washing the mini or Persian cucumbers thoroughly under cool running water. Trim off the ends and slice them lengthwise into quarters to create a fun accordion effect, or simply thinly slice them if preferred.

Place the cut cucumbers into a mixing bowl and sprinkle them generously with a pinch of salt. Allow them to sit for 10 minutes to help draw out excess moisture.

In a separate bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey (or maple syrup for a vegan option), minced garlic, and red chili flakes until smooth.

Gently toss the salted and dried cucumbers in the dressing until coated. Transfer the salad to a serving bowl and add green onions on top.

Serve immediately alongside grilled chicken or as a refreshing side dish. For enhanced flavor, let it chill in the refrigerator for about 15 minutes.