Chop the seedless cucumbers into bite-sized pieces or half-moon slices, sprinkle lightly with kosher salt, toss gently, and let them sit for about 10 minutes.

Blend the low-fat cottage cheese until smooth using an immersion blender or food processor.

Rinse the cucumbers under cold water to remove excess salt and pat them dry with paper towels.

In a large mixing bowl, combine the chopped cooked chicken, smooth cottage cheese, chili crunch, honey, rice vinegar, soy sauce, and green onions. Fold together gently.

Serve the salad chilled with crunchy crackers, in lettuce wraps, or piled onto toasted bread.