Cut the mini watermelon into wedges or bite-sized cubes and transfer to a large mixing bowl.

In a separate bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and chili flakes until smooth.

Add chopped cilantro and minced jalapeño to the dressing, stirring gently to combine.

Drizzle the dressing over the watermelon and gently toss with tongs or a large spoon.

Transfer to a serving platter and sprinkle with flaky sea salt, thin jalapeño slices, and extra cilantro.

Consider adding diced cucumbers or crumbled feta for extra texture before serving.