Slice the cucumbers in very thin slices, about 1/8th of an inch, thick using a very sharp knife or a mandolin. You can salt and then drain the cucumber slices if you want to release some of the moisture.

In a mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili garlic sauce and honey until well combined. Add the cucumbers to the bowl and toss to coat with the dressing. Let the salad marinate in the dressing for at least 30 minutes in the refrigerator before serving. The longer the salad marinates, the more flavorful it will become. Sprinkle the sesame seeds on the salad when you're ready to serve it.