Wash and dry the cucumbers, then cut off the ends. Place one cucumber between two chopsticks and make thin diagonal cuts at a 45° angle on the top without cutting all the way through, using the chopsticks as a guide. Flip the cucumber and make cuts at a 90° angle. Cut the spiraled cucumbers in half and transfer them to a large mixing bowl. Alternatively, you can thinly slice the cucumbers using a mandoline.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes until well combined. Taste and adjust seasoning to preference.

Pour the dressing over the prepared cucumbers and gently mix to coat without breaking the cucumbers. Garnish with finely sliced green onion and a sprinkle of sesame seeds. Serve immediately.