Cut each cucumber into pieces 2-3 inches long. Then cut each piece lengthwise into quarters to create four spears. Place the cucumber pieces cut side down on a cutting board and smash with the back of a chef's knife until the skin cracks and the flesh flattens.

Place the smashed cucumbers in a fine mesh strainer over a large bowl, then add one teaspoon salt and the sugar and toss to combine. Let stand for about 15 minutes.

Meanwhile, make the dressing by combining the garlic, ginger, soy sauce, rice wine vinegar, sesame oil, honey and chili oil in a large bowl. Whisk to combine.

Press any excess water from the cucumbers in the strainer, then add the cucumbers to the bowl with the dressing and toss to mix well. Season with salt and pepper, to taste.

Add the sesame seeds, green onions and cilantro and toss again before serving. Garnish with additional sesame seeds and chili oil, if desired.