Crunchy Chili Crisp Cucumbers

Peel, quarter, and chop the large cucumbers. Chop the handful of cilantro and the handful of roasted unsalted peanuts. In a big bowl, combine the chopped cucumbers, tamari, rice vinegar, toasted sesame oil, raw honey or maple syrup, chopped cilantro, chopped roasted unsalted peanuts, and chili crisp. Toss everything together until well mixed. Serve immediately. The cucumbers can be stored in the fridge for a few days for a quick pickled treat.