Begin by washing your Persian cucumbers and leaving the skin on for added texture. Using a mandoline slicer or a sharp knife, cut them into ½ cm (¼") thick slices. Arrange the slices in a bowl.

In a large mixing bowl, add the sliced cucumbers, diced red onion, and chopped jalapeno. Toss gently with your hands for about 30 seconds.

Add cream cheese, Greek yogurt, garlic powder, smoked paprika, and coarse sea salt to the bowl. Combine these ingredients with the vegetables until everything is coated.

Use chopsticks or large utensils to gently toss the salad for about 1-2 minutes.

Transfer to a serving platter and garnish with sesame seeds. Chill for about 15-20 minutes before serving.