Cut the cucumbers into pieces (some in half, some lengthwise, whatever you want!) and use a jar or meat tenderizer to smash each piece, gently and most of the time, just once. You can discard any seeds that come out, but place all the cucumber pieces in a large strainer. Set the strainer over a bowl. Sprinkle on a generous pinch of salt and sugar, and toss the cucumbers. If you want, you can place a bowl (or something heavy!) on top of the cucumbers to help press out the water. Let the cucumbers sit for 30 minutes at room temperature.
In a bowl, whisk together the vinegar, sesame oil, soy sauce, honey, garlic, lime juice and red pepper flakes until combined. I find that I don’t need salt in this dressing because of the soy sauce, but you may want to taste it and add a pinch of salt if needed.
Drain the cucumbers and place them in a large bowl. Add in the avocado. Pour on the dressing and toss well to combine. Sprinkle on the sesame seeds, chive and chive blossoms. Serve immediately!