Cook the bacon until extremely crispy using your preferred method (oven-baking on a wire rack at 400°F (200°C) is recommended). Allow it to cool completely before crumbling into small pieces.

Prepare the cucumbers: Wash the English cucumbers thoroughly. Trim the ends and slice them lengthwise into two equal halves.

Engineeer the 'Boats': Using a small spoon or melon baller, gently scoop out the seed-filled center of each cucumber half, leaving a structural wall about 1/4 inch thick. Thoroughly pat the inside of the cavity dry with a clean paper towel.

Make the Chicken Salad: In a medium mixing bowl, combine the shredded chicken, cooled crumbled bacon, and shredded cheddar cheese. Add fresh chives if using. Add the initial 1/2 cup of ranch dressing and fold gently to combine. If the mixture needs more creaminess, add extra ranch one tablespoon at a time.

Season the chicken salad with fresh cracked black pepper and fine sea salt to taste. (Remember to taste first, as bacon and ranch already contain salt).

Assemble and Serve: Spoon the chicken salad mixture generously into the prepared cucumber cavities. For a finished look, garnish with an extra sprinkle of black pepper and more fresh herbs. For large portions, serve whole; for appetizers, cut into smaller bite-sized pieces.