Using your supah-dupah Hipcooks knife skills, cut each lemon cucumber in half. Place the cut-side down for stability and cut across the cuke in nice, thin even slices. Peel the onion and give it a similar treatment. Chiffonade the mint, reserving a hearty sprinkle for garnish. Place all (but the garnish) in a salad bowl.Plop the yogurt atop the veggies, add the lemon, salt, a swirl of black pepper, cumin and sumac. Mix all the ingredients, and serve adorned with chili paste and the reserved mint.