Rinse the farro under cold water and drain.

In a medium saucepan, combine farro and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until farro is tender. Drain any excess liquid if necessary.

While the farro cooks, heat olive oil in a large skillet over medium heat.

Season the chicken breasts with garlic powder, paprika, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.

In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and lemon juice. Toss to combine.

Divide the farro mixture into bowls and top with sliced chicken. Serve warm.