Use a fork to scrape down the sides of the cucumbers, lengthwise. This step is optional, but helps the dressing to soak in.
Slice the cucumbers very thin and set aside in a medium size bowl.
In a small bowl or cup, combine the grated ginger, minced garlic, rice vinegar, soy sauce, and sugar. Whisk so the sugar gets dissolved.
Pour the dressing over the cucumbers and toss so everything gets coated well.
Sprinkle on the sesame seeds and chives. Serve immediately.
This salad is best chilled and served the day it's made. However, you can store any leftovers in a covered container in the refrigerator for at least 2-3 days. I like mini cucumbers best for this recipe, but any variety of cucumber will work.