In a hot, oiled pan, cook canned chicken for about 1 minute. Add in spices and cook until those are fragrant.
Transfer the chicken to a bowl, add sour cream, and mix. Add in shredded cheddar cheese, crumbled bacon, and vinegar, and then mix again. Cover the bowl then transfer to the refrigerator to chill for 15 minutes.
Cut the cucumbers in half lengthwise with a knife, remove the seeds with a spoon, and blot them dry with a paper towel.
Spoon the chilled chicken salad into each of the cucumber boats.
Sprinkle some flakey salt and pepper on top of the cucumber boats, then serve.