Use a mandolin or a sharp knife to slice the cucumbers into thin, even slices. Lay them out on paper towels and roll them gently to remove any excess moisture.

In a large bowl, combine the peanut butter, lime juice, rice vinegar, soy sauce (or tamari), honey, toasted sesame oil, minced garlic, and 1-2 tablespoons of water or coconut milk if needed. Stir until the mixture is smooth and creamy.

Add the sliced cucumbers, shredded chicken, and green onions to the bowl with the peanut sauce. Toss everything together until the cucumbers and chicken are well-coated.

Transfer to a serving dish, and garnish with extra green onions, toasted sesame seeds, and drizzle more chili crisp.