Prepare Cucumbers: Start by dicing or slicing seedless cucumbers into half moons, ensuring they are about ¼-inch thick. Sprinkle with kosher salt and set aside for about 10 minutes.

Blend Cottage Cheese: In a mixing bowl, blend low-fat cottage cheese until smooth and creamy, about 30-45 seconds.

Rinse Cucumbers: Rinse the cucumbers under cold water to remove excess salt and pat them dry.

Mix Ingredients: In a large bowl, combine chopped chicken, blended cottage cheese, rinsed cucumbers, and chili crunch. Add honey, rice vinegar, soy sauce, and green onions. Mix until well combined.

Serve: Transfer salad to plates or a bowl, garnish with additional chili crunch and sesame seeds if desired.