In a large mixing bowl, combine the cooked chicken, crumbled crispy bacon, ranch dressing, chopped green onions, halved cherry tomatoes, and fresh parsley. Stir gently with a spatula until all ingredients are evenly mixed, ensuring the chicken is coated with the dressing. Taste and season with salt and pepper as desired, then set the bowl aside while you prepare the cucumbers.

Wash two large cucumbers under cold water, then dry them with a kitchen towel. Cut each cucumber in half lengthwise, exposing the seeds. Carefully scoop out the seeds using a small spoon or melon baller to create hollow 'boats.' Aim for a deep enough hollow to hold the chicken salad mixture without overflowing, while keeping the cucumber halves firm for stability.

Using a spoon, generously fill each cucumber half with the chicken salad mixture, making sure the filling is heaped for a delightful presentation. You want the filling to slightly overflow, giving the boats a rustic, inviting look. Arrange the filled cucumber boats on a large serving platter, showcasing the vibrant colors of the chicken salad against the fresh green of the cucumbers.

For the best crunch experience, serve the Bacon Ranch Chicken Salad Cucumber Boats immediately. Ideally, present them alongside a light dipping sauce or additional cherry tomatoes for added freshness.