Trim the top and bottom off the watermelon so it can sit flat on the cutting board. Slice it crosswise into ½-inch-thick rounds. Working with one round at a time, make parallel cuts every ½ inch across the round to create long sticks about ½ inch wide each, with a small band of rind attached at each end (this becomes a built-in handle for picking up).

Spoon the labneh onto a large serving platter and use the back of a spoon to spread it into a rough, generous layer across most of the surface. You don't need it perfectly smooth. Arrange the watermelon sticks over the labneh, nestling them gently so they're anchored in the labneh, but the flesh of the watermelon is still exposed.

Sprinkle the lime zest over the top, then squeeze the lime juice across the platter. Season lightly with flaky salt. Dust evenly with the chili lime seasoning. Drizzle the hot honey. Tear the mint leaves and scatter over the top. Serve immediately.