Mix together the honey, soy sauce, lemon juice, Tabasco and garlic in a non-metallic bowl, then brush over the chicken breasts. Cover and leave to marinate in the refrigerator for 10 minutes. Cook under a preheated hot grill for 6–8 minutes on each side, brushing frequently with the marinade, until cooked through.
Meanwhile, make the salad. Using a vegetable peeler or mandolin, thinly slice the cucumber. Place in a colander and toss with the salt. Leave to stand for 10 minutes to allow the juices to run out.
Place the sugar and water in a bowl and stir until the sugar is dissolved. Add the vinegar, pepper and dill. Chill for 2 minutes.
Wrap the cucumber in a clean tea towel and squeeze gently to remove any excess water, then stir into the dill mixture with the radishes. Cover and chill until ready to serve.
Divide the salad between 4 plates. Slice the chicken breasts and add to the salad. Serve sprinkled with the sesame seeds.