Cut mini cucumbers into wedges. Use a sharp knife to slice each cucumber lengthwise, then cut them into bite-sized pieces.

Chop fresh cilantro and unsalted roasted peanuts into small pieces.

Combine cucumber wedges, cilantro, peanuts, and toasted sesame seeds in a large bowl. Gently toss the ingredients together.

Mix peanut butter, soy sauce, lime juice, agave syrup, garlic powder, water, and chili crisp in a separate bowl until smooth.

Pour the dressing over the salad and toss to combine, ensuring each wedge is well-coated.