Begin by cutting the ends off the Persian cucumbers. Spiral cut by placing each cucumber between two chopsticks and making diagonal slices at a 45-degree angle, then making straight cuts down the length of the cucumber.

In a medium bowl, toss the spiral-cut cucumbers with salt. Let them sit for about 5 minutes to enhance flavor and draw out excess moisture, then rinse and dry.

Combine soy sauce, rice vinegar, honey, chili oil, grated garlic, and sesame oil in a mixing bowl. Whisk until well blended, then stir in sesame seeds and chopped green onions.

Drizzle the dressing over the cucumbers, gently toss to coat, and serve immediately.